Filipino Beef Tapa

Filipino Beef Tapa

This is a recipe for a popular Filipino breakfast meat typically served with garlic fried rice and fried eggs.

Filipino Beef Tapa

Recipe by Felice TakamatsuCourse: Breakfast, Lunch, DinnerCuisine: FilipinoDifficulty: Easy


Prep time


Cooking time




  • 0.5 pound sliced beef (flank, NY strip, ribeye, skirt), cut about a quarter inch thick

  • 1.5 Tablespoons soy sauce

  • 1.5 Tablespoons vinegar

  • 0.5 Tablespoon sugar

  • 2 Tablespoons garlic, minced

  • 1 Tablespoon neutral oil (plus more for cooking)

  • Fresh cracked black pepper to taste

  • Pinch of salt


  • Combine 1.5 Tbsp soy sauce and vinegar, 0.5 Tbsp sugar, 2 Tbsps garlic, 1 Tbsp neutral oil, and salt and pepper in a medium bowl.
  • Next, add in the thinly sliced beef into the bowl and combine with the marinade. Cover and marinate in the fridge for at least 12 hours (up to 24 hours).
  • When ready to cook, heat up a cast iron pan over medium high heat and add in about a tablespoon of neutral oil.
  • Once the oil is shimmering, add in the beef in a single layer and cook until golden brown on one side then flip over to cook the other side – about 2 minutes per side. You can do this in batches so you don’t overcrowd the pan.
  • Serve hot with garlic rice, a fried egg, and some spicy vinegar for dipping.

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