Tapa (Filipino Beef)

Vickie Parks


Tapa is a cured beef dish served as a breakfast dish in the Philippines. It's usually served with a fried egg, a bit of garlic fried rice and maybe a few slices of fresh fruit (like papaya or whatever is fresh, in season and local).

Plan ahead though, it requires marinating overnight to fully cure, tenderize and reach full flavor.

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4 to 6 (prep time includes overnight marinate)
8 Hr
10 Min
Pan Fry


1/4 c
calamansi juice (use key lime juice if you can't find calamansi juice)
1/4 c
low-sodium soy sauce
1 small
head garlic, minced
2 Tbsp
granulated sugar
1/2 tsp
1/4 tsp
black pepper
3 lb
sirloin or beef skirt steak, thinly sliced
2 Tbsp
oil (for frying)
green onions, sliced (for garnish - optional)


1In a bowl, combine calamansi juice, soy sauce, garlic, sugar, salt and pepper. Stir until sugar and salt are dissolved. Add beef and massage to fully coat with marinade. Cover, place in refrigerator overnight or at least 8 hours.
2In the morning, drain meat; discard marinade.
3In a wide skillet over medium heat, heat about 1 tablespoon oil. Add beef in a single layer and cook, turning on sides, for about 3 to 5 minutes or until the meat's natural juices are almost absorbed. Add another 1 tablespoon of oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve hot, garnished with sliced green onions (if desired).

About this Recipe

Course/Dish: Meat Breakfast
Main Ingredient: Beef
Regional Style: Filipino
Hashtag: #philippines