Beef tapa is a classic Filipino dish made of thinly sliced beef marinated in a flavorful mix of soy sauce, calamansi, garlic, and sugar, then fried until perfectly caramelized. It’s a popular breakfast choice, often served with garlic rice and a sunny-side-up egg—famously known as “tapsilog.” I love how simple yet satisfying it is, with its savory-sweet flavor that pairs wonderfully with rice.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare, deeply flavorful, and versatile enough to serve any time of day. The marinade tenderizes the beef beautifully, creating a melt-in-your-mouth texture. It also stores well, making it perfect for meal prep or a quick weekday breakfast. Plus, it brings a taste of Filipino comfort food right to my table.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
- 500g beef sirloin or tenderloin (thinly sliced)
- 4 tbsp soy sauce
- 3 tbsp calamansi juice (or lemon juice)
- 3 cloves garlic (minced)
- 2 tbsp brown sugar (adjust to taste)
- 1 tsp ground black pepper
- 2 tbsp vinegar (optional, for extra tang)
- 2 tbsp cooking oil (for frying)
Directions
- I start by combining soy sauce, calamansi juice, minced garlic, brown sugar, black pepper, and vinegar in a bowl.
- I add the thinly sliced beef and make sure every piece is coated evenly with the marinade.
- I cover the bowl and refrigerate it for at least 4 hours, but overnight gives the best flavor.
- When I’m ready to cook, I heat oil in a pan over medium heat.
- I fry the marinated beef slices in batches until they’re browned and slightly caramelized on the edges.
- I serve the beef tapa hot with garlic fried rice and a sunny-side-up egg for the perfect Filipino-style breakfast.
Servings and timing
This recipe serves 3 to 4 people. Preparation takes about 10 minutes, marination takes 4 hours (or overnight for deeper flavor), and cooking takes around 15 minutes.
Variations
I sometimes use chicken instead of beef for a lighter version. If I want a sweeter flavor, I add a bit more brown sugar. For a spicy kick, I mix in chili flakes or a dash of hot sauce. I’ve also tried grilling the beef instead of frying for a smoky, delicious twist.
Storage/Reheating
I store any leftover beef tapa in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze it for up to 2 months. When reheating, I either pan-fry it again or warm it in the microwave until heated through.
FAQs
What cut of beef is best for tapa?
I prefer using sirloin or tenderloin because they’re tender and absorb the marinade well.
Can I marinate the beef longer than overnight?
Yes, I can marinate it for up to 24 hours for a more intense flavor.
Can I cook beef tapa without frying?
Yes, I can grill or broil it instead for a healthier alternative with a smoky taste.
What can I serve with beef tapa?
I usually serve it with garlic fried rice and eggs, but it’s also great with sliced tomatoes or pickled vegetables.
Can I make beef tapa ahead of time?
Yes, I often marinate the beef ahead and store it in the fridge or freezer, so it’s ready to cook anytime.
Conclusion
Beef tapa is a delicious and easy-to-make dish that always reminds me of a comforting Filipino breakfast. I love how the sweet, savory, and tangy flavors blend perfectly together, making it satisfying any time of day. Whether for a quick morning meal or a hearty dinner, this recipe never disappoints.
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Beef Tapa
Beef Tapa is a Filipino breakfast classic: thinly sliced beef marinated in a savory‑sweet blend of soy sauce, calamansi (or lemon), garlic, and sugar, then fried until caramelized. It’s tender, flavorful, and perfect when served with garlic rice and a fried egg (tapsilog).
- Total Time: at least 4 hours (including marination)
- Yield: 3–4 servings
Ingredients
- 500 g beef sirloin or tenderloin, thinly sliced
- 4 tbsp soy sauce
- 3 tbsp calamansi juice (or lemon juice)
- 3 cloves garlic, minced
- 2 tbsp brown sugar (adjust to taste)
- 1 tsp ground black pepper
- 2 tbsp vinegar (optional, for extra tang)
- 2 tbsp cooking oil (for frying)
Instructions
- In a bowl, whisk together soy sauce, calamansi juice (or lemon), minced garlic, brown sugar, black pepper, and optional vinegar.
- Add sliced beef to the marinade, making sure every piece is coated. Cover and refrigerate for at least 4 hours, or ideally overnight for best flavor.
- Heat oil in a pan over medium heat.
- Drain excess marinade from the beef, then fry the slices in batches, making sure not to overcrowd the pan.
- Cook until beef is browned, edges caramelized, and most marinade liquid has evaporated or absorbed.
- Remove from heat and serve hot, traditionally with garlic rice and a sunny-side-up egg.
Notes
- Slice beef thinly and against the grain for tenderness.
- Freezing the beef slightly helps with slicing thinly.
- Don’t marinate more than 24 hours—excess acid can make the meat mushy.
- If the beef is tough, you can simmer it in a little water first, then finish in oil to crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Main
- Method: Marinated & Fried
- Cuisine: Filipino
- Diet: Halal
Nutrition
- Serving Size: ≈ 167 g (1/3 of recipe)
- Calories: ≈ 280 kcal
- Sugar: ≈ 4 g
- Sodium: ≈ 700 mg
- Fat: ≈ 21 g
- Saturated Fat: ≈ 8 g
- Unsaturated Fat: ≈ 11 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 4 g
- Fiber: ≈ 0 g
- Protein: ≈ 19 g
- Cholesterol: ≈ 75 mg
