Filipino Beef Tapa

Filipino Beef Tapa Recipe

The meal that sets you up for success

If you ask me, “What’s your favourite meal of the day?” I will undoubtedly say breakfast. My dad would always tell me that the very first meal you have after waking up is what sets you up for success, so it needs to be hearty enough to fuel you throughout the day.

Enter Filipino breakfast.

In the Philippines, we would have fried rice for breakfast with a side of protein and vegetables (a very balanced meal). My family would always opt for fish as our protein of choice. It’s only recently that I discovered the wonders of tapa.

Tapa is a combination of salty, sweet, and sour/citrusy flavours – everything you love marinated into thin slices of beef. It also has a smoky flavour from the sear on the outside, which is something very common in many of our ulam (side dishes).

In terms of flavour, I would compare it to L.A. galbi (for the sweetness) and carne asada (for the citrus notes). It’s so easy to make and takes less than 10 minutes to cook – two things you definitely want when making breakfast on a hectic day.

Now, let me show you how we Filipinos like to start our mornings, beginning with this mouthwatering beef that will have you saying, “Isa pa pong kanin!” (One more rice, please!)

Breaking Down the Recipe:

What is Tapa?

Originally, Filipino tapa was created as a preservation method, where slices of beef were cured with salt and then sun-dried – similar to how jerky is made.

Today, however, we’ve adopted a faster and more accessible way of making this beloved breakfast dish at home through marinating and frying. The flavours are also slightly different, as modern versions often include a touch of sweetness and acidity in the marinade. Not only do these ingredients help tenderize the meat, but they also balance the saltiness of the soy sauce and salt.

It’s fascinating to see how the dish has evolved while still retaining the flavours that are so characteristic of Filipino cuisine. There are still places in the provinces where sun-dried tapa is sold, but I think it ultimately comes down to personal preference when it comes to taste and texture (I personally love the modern version, but my dad likes it old school). Regardless of the preparation method, both versions remain well loved by Filipinos.

What is The Maillard Reaction?

So, the Maillard reaction was one of the first cooking terms I ever learned. Basically, it’s a fancy name for the browning that develops on the outside of meat during searing, which is also where a lot of flavour comes from.

One of the things that can prevent this from happening is excess moisture, so it’s usually recommended to pat your meat dry before placing it on a hot pan. For this recipe, however, the liquid is our friend. I let the meat cook over high heat until the liquid evaporates and the marinade concentrates. This helps create that beautiful crust on the outside of the tapa while allowing the flavours to cling to the meat.

Will the tapa become tough? In my experience, not really. The acidity in the marinade helps keep the meat tender, and because the beef is sliced thinly, it cooks quickly before it has a chance to dry out.

Try it for yourself and get ready to enjoy a delicious breakfast.

Instructions:

*Detailed instructions and tips available in the recipe card below.

Mix the marinade in a small bowl, then pour it over the thinly sliced beef.

Let it marinate for 30 minutes to 2 hours.

Place a pan over medium-high heat with at least 2 tbsp of oil, then fry the marinated beef.

Let the liquid evaporate before flipping the beef.

Sear both sides to develop that smoky flavour.

Serve with garlic rice, an egg, and a side of vinegar for dipping. Enjoy!

Ingredients:

What is Soy Sauce?

Soy sauce is a popular condiment used in many Asian dishes. It is made by fermenting soybeans, which creates the salty, umami flavour that makes it so beloved. This also makes it a great addition to marinades, as it acts like a brine that helps retain the protein’s moisture. It also promotes beautiful caramelization when searing and works really well with sugar to balance out the saltiness.

What is Calamansi?

When I was a kid, I thought calamansi was just a smaller version of a lime. Although they’re both citrus fruits, they are actually two different things. Calamansi is commonly used in the Philippines, especially in marinades and juices, and is widely popular across many Southeast Asian countries. Its flavour is often described as both citrusy and floral, and it’s commonly compared to a hybrid of a lime and an orange. I personally like it because it has a hint of sweetness. We usually use calamansi while it’s still green, which is when it has the brightest citrus flavour. Once it turns yellow, it means it has fully ripened.

How thick is the thinly sliced beef?

I love using thinly sliced beef because it cooks faster and absorbs flavour more quickly – very handy when you’re on the go. I would say, though, that for this recipe, try to avoid using beef that is paper-thin (like the kind used for sukiyaki) because it can end up tasting a bit salty, and that comes from experience. I would recommend the ribeye slices from Costco. I think they’re the perfect thickness for this recipe. For reference, this is what they look like:

Equipment:

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