Tapsilog is a beloved Filipino breakfast dish featuring savory beef tapa, a fried egg, and fragrant garlic fried rice. It’s best enjoyed with fresh tomato and cucumber slices, accompanied by a spicy vinegar dipping sauce.
INGREDIENTS
Beef Tapa:
- 1 pound beef sirloin (or New York strip/boneless ribeye), thinly sliced against the grain*
- ¼ cup reduced-sodium soy sauce
- ¼ cup calamansi juice
- 3 tablespoons brown sugar
- 6 garlic cloves, minced
- ¼ teaspoon freshly ground black pepper
To Serve:
- Garlic fried rice (sinangag)
- Fried egg
- Fresh tomato slices
- Sliced cucumber
INSTRUCTIONS
- In a bowl, combine soy sauce, calamansi juice, brown sugar, minced garlic, and black pepper, stirring until the sugar dissolves. Add the sliced beef and toss to coat. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Remove the beef from the marinade and let any excess drip off. Heat 1 tablespoon of cooking oil (grapeseed or vegetable oil) in a large skillet over medium heat.
- Once the oil is hot, cook the beef in batches, searing each side for 2-4 minutes until well browned.
- Serve hot with garlic fried rice, a fried egg, fresh tomatoes, and cucumber slices.
NOTES
- Spicy vinegar dipping sauce: Made by soaking Thai chili in white vinegar.
- Calamansi substitute: If fresh calamansi juice isn’t available, check Asian markets for frozen calamansi juice packets.
- Slicing the beef: Always cut against the grain (the direction of muscle fibers) for a more tender and easier-to-chew texture.
