Beef Tapa Best Recipe

Filipino Beef Tapa is easy to make and tastes so much better than store-bought. Serve with garlic fried rice and sunny side eggs for a classic Tapsilog breakfast!

The chunk of sirloin I bought and had thinly sliced by the butcher at Seafood City a few days ago was pretty huge and, at roughly four pounds, was more than enough for one meal. I used about one pound for the beef and baby corn stir-fry we had for lunch yesterday and turned the remaining meat into beef tapa to enjoy for breakfast this weekend.

I do have another tapa recipe on the blog with another set of flavors. While it's similar in procedure, I used a marinade of fish sauce, brown sugar, and minced garlic. It's different but delicious, just the same.

Saucy Shredded Beef Tapa: When You Want It Sweet, Savory And Saucy

Tapa is a Filipino dish made of thinly-sliced beef, chicken, pork, carabao, or game meat such as deer and wild boar.  The meat is traditionally cured with salt and spices and then dried or smoked as a preservation technique. In recent years, the process has been streamlined by simply marinating the meat to infuse flavor and forgoing the drying process.

After preparation, the seasoned meat is fried or grilled until tender and caramelized. It's traditionally eaten as part of the classic Filipino

A portmanteau for the words tapa (cured meat), sinangag (garlic fried rice) and itlog (fried egg), tapsilog is a popular Filipino meal served as all-day breakfast. The hearty tapa, rice, and egg combo is usually enjoyed alongside condiments such as spicy vinegar dip, fresh tomato salad or atchara.

Beef Tapa For Tapsilog Recipe

Calories: 354 kcal , Carbohydrates: 7 g , Protein: 51 g , Fat: 12 g , Saturated Fat: 3 g , Cholesterol: 125 mg , Sodium: 1406 mg , Potassium: 834 mg , Fiber: 1 g , Sugar: 5 g , Vitamin C: 5 mg , Calcium: 58 mg , Iron: 5 mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read MoreBeef Tapa Recipe is a staple dish in our home. Actually, it is one of our staple baon or packed lunch. It’s my mom’s specialty dish. There was a time that she sold silog meal in our home. That was more than 10 years ago and her recipe never change.

Easy Air Fryer Beef Tapa Recipe By Spottedbyd

However for this post I tried to make my own recipe. My mom’s version is a little bit on a sweeter and savory side. There is nothing wrong with her recipe but I prefer my tapa savory and spicier, which my mom doesn’t like.

This recipe just came as a spur of the moment since I only knew few beef recipes. Also, we don’t have much ingredients in our fridge to go with this so I thought of why not use what’s available. Anyway, I’m too lazy to walk to the grocery.

I thought of combination of flavors. I know beef tapa recipe has soy sauce, right? My mom love to use calamansi juice in her recipe but why not pinakurat? Pinakurat is a spicy vinegar concoction native in the Visayan region of the Philippines. Of course, a tapa dish is not complete without garlic. It has to have lots of garlic. With these few ingredients I start making my own tapa recipe.

Pampanga Is Best Beef Tapa 300g

While planning to cook the beef tenderloin, my mom advised me to lightly pound the meat. This helps to tenderized the meat, hence, little cooking time.

I decided to use Pinakurat vinegar which is already loaded with flavors and spices. However, if you don’t like it spicy, simply use plain white vinegar.

Beef Tapa is a great breakfast dish. Best paired with fried rice and egg. Sounds familiar? Yup! That’s tapsilog. This is also great accompaniment with beer.

Sizzling Beef Tapa Pepper Steak

Add a cup of water and beef bouillon cube. Boil and simmer until the beef is tender. Add more water if needed.

Heat sauce pan and add olive oil. When oil is smoking hot, add the drained beef and tossed until lightly browned. Lower heat and add pinakurat vinegar. Cover sauce pan for 3 minutes. Tossed the beef and serve.

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Tapa (filipino Cuisine)

It is not hard to make and ingredients are rather simple. You can do it in advance and store in the fridge for next day breakfast or make more and freeze them after curing so you can enjoy them for some days or weeks to come. I would suggest making several packs so you only thaw and cook what you need.    

The tender cut of beef, like sirloin, is usually used to make Beef Tapa as it involved frying. However, sometimes, you cannot be so sure how tender the meat you get until you cook it. I read somewhere that adding a bit of baking soda to the meat will make it more tender. But just to make sure, I also pound my meat and it really helps.

You may also just marinade it for at least 6 hours but I find that curing it overnight brings out a certain tanginess that is usually associated with tapa. And that is exactly how I prefer it, tangy with some hint of sweetness. Serve it with spicy vinegar and I am sure nothing wakes up the senses better than this! 

Beef Tapa Filipino Breakfast Recipe

Beef tapa is a type of cured meat of thin slices of tender beef. A popular breakfast that is usually served with a sunny-side up egg and fried rice.

Calories: 169 kcal Carbohydrates: 5 g Protein: 27 g Fat: 3 g Saturated Fat: 1 g Cholesterol: 62 mg Sodium: 1711 mg Potassium: 462 mg Fiber: 0 g Sugar: 2 g Vitamin C: 10 mg Calcium: 35 mg Iron: 2.7 mg