Skip to:
Classic Tapsilog Recipe (With Homemade Beef Tapa)
Pinoys love a good silog, and one of the ultimate staples is tapsilog – the crowd-favorite trio of tapa, sinangag, at itlog. Bringing this iconic dish together starts with a reliable tapsilog recipe that highlights a deeply savory, slightly tangy marinated beef. Fry the meat until browned, pair it with a mountain fried rice, add an egg cooked to your liking, and dig in while it’s hot!
Tips
Marinating the meat overnight will not only infuse flavor to meat but it will also make the meat tender because of the inclusion of vinegar into the marinate.
- 40 min.
- 5 People
- Easy
- Budget
Ingredients
- 1 kilogram lean beef (sliced thinly)
- 3 -4 tablespoons cooking oil
- 8 cloves garlic (mashed)
- 2 pieces Knorr Beef Cubes
- 2 tablespoons brown sugar
- 1 -2 tablespoons vinegar
- garlic rice (to serve)
- fried eggs (to serve)
What Makes a Good Tapa Marinade
A delicious tapa marinade relies on a heavy-hitting balance of savory richness, sharp vinegary tang, and intense aromatics. Using Knorr Beef Cubes provides that deep umami base, while crushed garlic and vinegar tenderize the meat and cut through the fat. Infusing thinly sliced beef in this mix overnight helps the flavors penetrate better, so the strips caramelize in the pan while remaining tender and juicy.
How to Serve and Customize Your Tapsilog
You can easily tweak your Filipino beef tapa meal to suit your taste. If you aren’t a fan of the usual runny yolk, swap the sunny-side-up egg for soft, creamy scrambled eggs. To complement the savory richness of the meat, crowd your plate with sharp, crunchy atchara or pickled papaya, a tomato and onion salad, or even a side of salty, pungent bagoong or shrimp paste. Wash it all down with a tall glass of sago't gulaman or refreshing calamansi juice to cleanse your palate in between bites.
A delicious tapa marinade relies on a heavy-hitting balance of savory richness, sharp vinegary tang, and intense aromatics. Using Knorr Beef Cubes provides that deep umami base, while crushed garlic and vinegar tenderize the meat and cut through the fat. Infusing thinly sliced beef in this mix overnight helps the flavors penetrate better, so the strips caramelize in the pan while remaining tender and juicy.
How to Serve and Customize Your Tapsilog
You can easily tweak your Filipino beef tapa meal to suit your taste. If you aren’t a fan of the usual runny yolk, swap the sunny-side-up egg for soft, creamy scrambled eggs. To complement the savory richness of the meat, crowd your plate with sharp, crunchy atchara or pickled papaya, a tomato and onion salad, or even a side of salty, pungent bagoong or shrimp paste. Wash it all down with a tall glass of sago't gulaman or refreshing calamansi juice to cleanse your palate in between bites.
Make the Marinade Time: 10 minutes In a mixing bowl, combine oil, garlic, Knorr Beef Cubes, brown sugar, and vinegar. Mix until fully dissolved. Add beef and massage the marinade into each piece. Cover the bowl or transfer to a sealed container, then chill overnight. Tip: Pound the beef lightly using a meat mallet or the back of a knife for a thinner, more tender result.
Drain and Dry the Beef Time: 5–10 minutes Remove the marinated beef from the bowl. Let excess marinade drip off, then lay the slices on a plate or rack to air-dry slightly. This helps the beef sear instead of steam.
Fry the Tapa Time: 10–12 minutes Heat oil in a frying pan over medium heat. Arrange the beef slices in a single layer and fry in batches. Cook until the edges caramelize and slightly crisp, turning once to cook evenly.
Assemble and Serve the Tapsilog Time: 5 minutes Serve beef tapa hot with garlic rice and fried eggs.