Filipino Beef Tapa

This beef tapa recipe delivers incredibly tender, marinated beef slices with the perfect balance of sweet, savory, and garlicky flavors that will transform your morning routine.

What makes this dish truly special is how the marinade creates a gorgeous caramelized exterior while keeping the beef juicy inside. When served as traditional tapsilog with garlic rice and a sunny-side-up egg, it’s pure breakfast magic that’ll have you planning tomorrow’s breakfast before you’ve finished today’s.

Ingredients

For the Marinade:

• 1 lb beef (sirloin or striploin), thinly sliced
• 3 tbsp soy sauce
• 3 tbsp cane vinegar
• 1.5 tbsp sugar
• 6 cloves garlic, minced
• 1/4 tsp ground black pepper
• 1/4 tsp salt, to taste

For Cooking:

• 2 tbsp oil, for frying

Steps

1. Using a sharp knife, slice your beef against the grain into pieces approximately 1/8-inch thick. Slicing against the grain ensures maximum tenderness by cutting through the muscle fibers.
2. In a large glass or non-reactive bowl, combine the soy sauce, vinegar, sugar, minced garlic, black pepper, and salt. Mix until sugar dissolves completely. Add beef slices and gently massage the marinade into the meat. Cover tightly with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 12 hours for deeper flavor.
3. Heat 2 tablespoons of oil in a large skillet over medium-high heat (375°F/190°C). Once the oil is shimmering (but not smoking), add the marinated beef slices in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook for 3-5 minutes on each side. Initially, the beef will release liquid – this is normal. Continue cooking until all liquid evaporates and the beef develops a deep brown color with slightly crispy edges. The internal temperature should reach 145°F (63°C) for medium-rare.
5. Serve immediately tapsilog-style alongside garlic fried rice and a sunny-side-up egg. Garnish with fresh tomato wedges and cucumber slices for the authentic Filipino breakfast experience.

Smart Swaps

• Use coconut aminos instead of soy sauce (1:1 ratio) for a gluten-free version
• Substitute coconut sugar for regular sugar to add subtle caramel notes
• Try flank steak as an alternative to sirloin for a leaner option

Make It Diabetes-Friendly

• Replace sugar with monk fruit sweetener (use 1 tbsp instead of 1.5 tbsp)
• Serve with cauliflower rice instead of traditional rice (reduces carbs by 30g per serving)
• Add extra vegetables like bell peppers and green beans while cooking to increase fiber
• Portion size: limit to 4 oz (113g) of cooked beef per serving

Pro Tips

• Partially freeze beef for 30 minutes before slicing for easier, thinner cuts
• Let marinated beef come to room temperature 20 minutes before cooking
• Use a cast-iron skillet for the best caramelization
• Rest cooked beef for 5 minutes before serving to retain juices