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Homemade Tapsilog

A complete Filipino breakfast of tender, savory-sweet beef tapa, fragrant sinangag, fried eggs, fresh tomatoes, and a bright vinegar dipping sauce.

Serves 4Prep: 25 minutesMarinate: 4–12 hoursCook: 25 minutes
Finished Tapsilog with homemade beef tapa, garlic rice, fried egg, tomatoes, and vinegar sauce displayed on Maria's breakfast bar

Cook with Maria

Watch the Tapsilog reel

Follow Maria as she prepares thin beef tapa, garlic rice, a fried egg, and the finished Tapsilog plate.

How to prepare Tapsilog

1

Make the tapa marinade

In a bowl, combine the soy sauce, calamansi juice, brown sugar, garlic, black pepper, and salt. Stir until the sugar is mostly dissolved.

2

Coat the beef

Add the thinly sliced beef and toss well, making sure every piece is coated. Transfer the beef and marinade to a covered food-safe container.

3

Marinate

Refrigerate for at least 4 hours or overnight for a deeper flavor. Do not leave the beef at room temperature while it marinates.

4

Cook the beef tapa

Heat 1 tablespoon of oil in a wide pan over medium-high heat. Cook the beef in small batches so the slices sear instead of steam. Turn once and cook until browned and tender.

5

Reduce the marinade

Add a spoonful of marinade to the final batch and let it bubble until it lightly coats the beef. Discard any remaining raw marinade unless it is boiled thoroughly.

6

Make the sinangag

Heat 2 tablespoons of oil in a wide pan. Cook the chopped garlic over medium-low heat until lightly golden. Add the cold rice, break apart any clumps, and stir-fry for 4–5 minutes. Season with salt.

7

Fry the eggs

Heat a little oil in a clean pan. Fry the eggs until the edges are crisp while keeping the yolks soft, or cook them to your preferred doneness.

8

Mix the dipping sauce

Combine the vinegar, minced garlic, chili, sugar, salt, and black pepper. Stir until the sugar dissolves, then let the flavors blend for a few minutes.

9

Assemble and serve

Divide the garlic rice among four plates. Add a generous portion of beef tapa, one fried egg, and sliced tomatoes to each plate. Serve immediately with the vinegar dipping sauce.

Maria’s tip: Slice the beef thinly across the grain and cook it in batches. Overcrowding the pan releases too much liquid and prevents the tapa from browning.
Food safety: Marinate the beef in the refrigerator. Cook whole beef slices to at least 63°C (145°F), then allow a 3-minute rest. Boil any raw marinade before using it as a sauce.