Tapsilog brings together three Filipino breakfast staples: tapa, sinangag and itlog. Thin beef slices are cured overnight with garlic, calamansi and soy, then cooked until the marinade reduces to a savoury glaze. Garlic fried rice and a runny-yolk egg complete the plate, with sharp atchara or fresh tomato cutting through the richness.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 30 mins
- Cook Time
- 50 mins
- Resting Time
- 10 mins for the cooked rice before chilling.
- Chilling Time
- At least 4 hours for the cooked rice, during the beef marinating time.
- Marinating Time
- 8 hours or overnight.
- Total Time
- 9 hours 30 mins
- Cuisine
- Filipino
- Course
- Breakfast or main dish
- Cooking Method
- Marinating, rice cooking, pan-frying and stir-frying
- Difficulty
- Intermediate
- Best Served With
- Atchara, tomato wedges, spiced vinegar, hot coffee, or fresh calamansi.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Rice cooker or medium saucepanpaid link
- Two large frying panspaid link
- Mixing bowlpaid link
- Shallow traypaid link
- Tongspaid link
- Wooden spatulapaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the beef tapa
- Beef sirloin or tender rump: 900 g, sliced across the grain 3 mm thick
- Garlic: 45 g, finely grated
- Fresh calamansi juice: 90 ml
- Naturally brewed soy saucepaid link: 120 ml
- Dark brown sugarpaid link: 35 g
- Freshly ground black pepper: 5 g
- Neutral cooking oilpaid link: 45 ml
For the sinangag
- Jasmine ricepaid link: 450 g
- Water: 600 ml
- Garlic: 50 g, finely chopped
- Neutral cooking oilpaid link: 45 ml
- Fine sea saltpaid link: 5 g
For the eggs and plate
- Eggs: 6
- Neutral cooking oilpaid link: 30 ml
- Ripe tomatoes: 300 g, cut into wedges
- Atchara: 240 g, drained
Preparation Overview
Mix garlic, calamansi juice, soy sauce, brown sugar and pepper. Coat the beef, cover, and refrigerate for 8 hours. Cook the rice with the measured water, rest for 10 minutes, spread on a tray to cool, then refrigerate uncovered until cold before covering. Separate the chilled grains with damp fingers before frying.
Method
Remove the marinated beef from the refrigerator 20 minutes before cooking. Drain, reserving the marinade.
Heat 15 ml oil in a wide frying pan over medium-high heat. Cook the beef in three batches for 1–2 minutes per side, adding more oil as needed. Do not crowd the pan.
Return all beef to the pan, add the reserved marinade, and simmer until the liquid reduces to a glossy coating and reaches a full boil. Transfer to a warm plate.
Wipe the pan. Add 45 ml oil and the chopped garlic. Cook over medium-low heat until pale gold and crisp. Remove one-third for garnish.
Add the cold rice and salt. Stir-fry for 6–8 minutes, pressing out clumps until the grains are hot, dry and fragrant.
In a separate frying pan, heat 30 ml oil. Fry the eggs until the whites are set with crisp edges while the yolks remain soft, or cook to preference.
Divide the garlic rice among six plates. Add beef tapa and one egg, then finish with reserved fried garlic.
Serve immediately with tomato wedges and atchara.
Beginner Technique Notes
Partially freeze the beef for 30 minutes to make thin, even slicing easier.
Cook the tapa in batches. Crowding releases water and steams the beef instead of caramelising it.
Cold rice fries cleanly because its surface moisture has dried; freshly cooked rice tends to clump and turn soft.
Tips and Variations
For a less sweet tapa, reduce the brown sugar to 20 g.
If calamansi is unavailable, combine 60 ml lime juice with 30 ml mandarin or orange juice.
Use a rice cooker if preferred, but keep the same rice-to-water amount and chill the rice thoroughly.
Serving Ideas
- Arrange the tapa, sinangag and egg as distinct parts of the plate so diners can combine beef, garlic rice and runny yolk in each bite.
Storage
Refrigerate cooked tapa and rice separately for up to 4 days. Freeze tapa for up to 2 months. Reheat beef to 74°C in a covered pan with a spoonful of water; stir-fry the rice until piping hot. Fry eggs fresh.
Nutritional Value
Allergen Notes
Contains soy and egg. Standard soy sauce commonly contains wheat; use certified gluten-free tamari if required. Check bottled atchara for preservatives or allergens.
Frequently Asked Questions
What does tapsilog mean?
The name combines tapa, sinangag, and itlog: cured beef, garlic fried rice, and egg.
Which beef cut works best?
Sirloin, tender rump, or another lean and tender cut works well when sliced thinly across the grain.
Can the beef marinate longer than overnight?
Keep it within 24 hours. Prolonged exposure to calamansi can soften the surface excessively and make the texture mealy.
Why is my tapa watery?
The pan was crowded or not hot enough. Drain the meat and cook it in small batches before reducing the marinade safely.
