Beef Tapa: Cured Filipino Beef
Tapa is beef sliced thin and cured in soy sauce, garlic, sugar and vinegar, then pan-fried until browned. Together with garlic rice and a fried egg it forms the beloved tapsilog.
About Beef Tapa
Tapa is Filipino cured beef, sliced thin and marinated in soy sauce, garlic, sugar and vinegar, then pan-fried until browned. Served with garlic rice and a fried egg, it forms the breakfast known as tapsilog. The word tapa originally referred to dried or cured meat.
Tapa is one of the classic Filipino breakfast meats. The thin beef slices cure overnight in a salty-sweet marinade, then cook in minutes. The edges caramelize in the pan and give the beef a chewy, savory bite.
Ingredient notes
- Beef sirloin or round: thin, lean slices.
- Soy sauce and sugar: the cure.
- Vinegar: adds tang and tenderizes.
- Garlic and pepper: classic flavorings.
Tips for the best Beef Tapa
- Slice thin. Partly freeze for easy slicing.
What to serve with Beef Tapa
Serve with garlic fried rice, a fried egg and spiced vinegar.
Variations and substitutions
- Pork tapa: use pork shoulder.
- Tocino: see Pork Tocino.
- Dried tapa: dry-cure for a day.
Storing and reheating
Cured beef keeps in the freezer for 2 months. Cooked tapa lasts 3 days in the refrigerator.
Frequently asked questions
What cut is best?
Sirloin or top round.
How long to cure?
At least 8 hours.
What is tapsilog?
Tapa, sinangag and itlog.
Why is my tapa tough?
The slices were too thick or overcooked. Slice thin and fry quickly.
Can I dry tapa?
Yes, in the sun or a low oven for a drier, chewier version.
More Filipino recipes you might like
Beef Asado, Kare-Kare and Beef Pares.
