Tapsilog is a popular all-day breakfast dish in the Philippines that consists of beef tapa, fried egg, and garlic fried rice. You’ll want to eat more because of the contrasting flavors and textures.
This beef tapa is a delicious way to start the day, served with fresh chopped tomatoes and atchara (pickled green papaya).
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WHAT IS BEEF TAPA
Traditionally, beef tapa was made by drying or curing meat to extend its shelf life. It is now simply marinated in vinegar, soy sauce, sugar, and a generous amount of garlic.
After that, it is seared, fried, or grilled. It has a similar flavor profile to adobo – salty, tangy, garlicky, with a hint of sweetness.
I like them thinly sliced and cooked for a short period of time over high heat to keep them tender and moist.
Alternative Recipe: Short Video of Juicy Beef Tapa
WHAT IS TAPSILOG
Tapsilog is a combination of the words tapa, sinangag (fried rice), and itlog (egg). This “silog” type of breakfast can be found in Filipino cuisine.
We have longsilog for longganisa (sausages), tocilog (sweet cured pork) for tocino, bangsilog for bangus (milkfish), and many other flavors.
Only the accompanying meat varies; they are always served with fried rice (sinangag) and an egg (itlog).
WHY YOU’LL LOVE THIS RECIPE?
- The key to tender and flavorful beef tapa is to slice the meat thinly and against the grain.
- Over high heat, these thin slices of meat cook quickly, keeping them moist and tender.
WHAT IS BEEF TAPA MARINADE MADE OF?
Marinating is an efficient way to add flavors and even moisture to plain meat in order to create amazing delis like beef tapa.
We’d like to warn you ahead of time that most of these ingredients may already be in your kitchen.
As a result, you’ll be surprised at how simple ingredients can produce such a delicious beef tapa marinade.
BEEF WITH SOY SAUCE
- This sauce is a must-have ingredient in most Filipino marinades and dips. It brings out and enhances the natural flavors of the meat while also tenderizing it by breaking down a tough meat protein called myosin. Soy sauce is an excellent brining agent as well as a flavor enhancer.
- Freshly minced garlic adds depth of flavor and heat to the beef tapa marinade. This will also add an enticing aroma to the dish. Fresh garlic is the best option for your brine, but garlic powder will suffice if you are short on time.
- Granulated sugar adds sweetness to the marinade while also balancing the acidic and sodium content of the brine. It aids in browning reactions, which results in a more flavorful cooked beef tapa. Some tough and chewy beef cuts can be tenderized when exposed to sugar, which may surprise you.
SALT FOR THE MEAT
- This all-purpose seasoning is a flavor enhancer that penetrates the meat during the marinating process, as well as a shelf life extender for your beef tapa. However, it comes at a cost because salt draws moisture from the meat, making it dry. However, as previously stated, other tenderizing ingredients can save it.
MEAT WITH PEPPER
- This king of spices tastes best when freshly ground and added to a marinade. A pinch of ground black pepper in the brine will give the dish a non-intimidating kick of heat.
INGREDIENT NOTES AND SUBSTITUTIONS
- Beef: My favorite cut for beef tapa is flank steak, which is great for marinating, tender, and reasonably priced. Skirt steak, flat iron steak (also known as top blade steak), and flap meat (also known as sirloin tip) are all similar cuts. Beef sirloin – both top and bottom sirloin – or tri-tip is a more common option. Chuck steak is a low-cost cut from a larger chuck roast. It comes with extra fat, so trimming is required. If you don’t mind spending a little more, boneless short ribs are a good option because of their deep marbling, which makes them tender and flavorful.
- Soy sauce: Use your favorite all-purpose soy sauce. In a pinch, use light soy sauce instead of dark soy sauce for this recipe.
- Vinegar: Its tangy flavor balances the saltiness of the soy sauce, and the acidity aids in the tenderization of the meat. I used cane vinegar, but you could also use calamansi juice, lemon juice, or other vinegars such as white vinegar or rice vinegar.
- I used brown sugar, but you can use any type of sugar you like.
- Oil: A small amount of oil in the marinade helps to keep the meat moist. I used olive oil, but avocado oil, canola oil, or vegetable oil are all good neutral-tasting options.
HOW TO MAKE THIS RECIPE?
- Grate (or finely mince) the garlic for the marinade. Combine the garlic, vinegar, soy sauce, 1 tablespoon oil, sugar, onion powder, and ground pepper in a cup or bowl (to taste). Place aside.
- Slice the meat: If you have time, partially freeze it for about an hour to make slicing easier. (3)Slice the beef thinly (no thicker than 14 inch) against the grain at an angle (across the muscle fibers). This is necessary to keep the meat tender and easy to chew.
- Marinate: In a zip-top bag or container, combine the sliced beef and the marinade. Marinate for at least an hour, preferably overnight. Marinating the meat for an extended period of time may result in a change in texture.
- Heat a skillet over high heat. When it’s very hot and almost smoking, add a thin layer of oil. (6)Lay the meat out in a single layer. To get a good sear, don’t touch them for 2 minutes. (7)Flip and cook for half the time on the other side. Place on a plate.
- Serving: As with any other ulam (viand or main course), the most common way to serve beef tapa is with rice, or even better, as “Tapsilog” with a fried egg and garlic fried rice.
HOW TO SERVE BEEF TAPA?
It’s all about the balance of flavors when it comes to tapsilog.
To balance the saltiness of the beef tapa, the richness of the fried egg, and the garlicky flavor of the fried rice, tapsilog pairs well with chopped, fresh tomatoes, cucumber, atchara (pickled green papaya), and vinegar dip.
A BEEF TAPA AND COKE DISH COMBINATION?
Beef tapa is a dish that pairs perfectly with a steaming cup of white rice or even fried garlic rice and a sunny side up egg, which is the best breakfast combination.
But beef tapas marinated in Coke? It adds sweetness and enhances the flavor of the marinade, giving your meat that extra tenderness that can be difficult to achieve.
This dish’s preparation is extremely simple. Marinade the beef in Coke while preparing the sauce of soy sauce, garlic, vinegar, brown sugar, unsweetened pineapple juice, and black pepper.
Making sure the sauce is well combined and the sugar has dissolved. Then, pour the marinade over the beef, mixing and massaging it thoroughly to ensure that each piece is coated and submerged in the marinade.
Cover for several hours or overnight. Marinade the meat overnight to allow the flavors to really penetrate the meat.
Once the marinade has been finished, add some cornstarch to help thicken the sauce and ensure it adheres to the meat.
This also aids in the preservation of the meat’s softness and the retention of moisture.
Prepare a pan over high heat because we want to shock the meat, and because these are thinly sliced, you’ll only need a few minutes or even a few seconds for each side to cook.
Make sure to cook these in batches to avoid any sauce from boiling in your pan. Set them aside on a plate while you prepare the next batch.
Before serving, reheat all of the beef strips together for a few minutes, and voila! Your delectable, quick, and easy beef dish is ready!
Add it to sweets, infuse it with savory dishes, or incorporate it into your next meal.
This Beef Tapa Coke Recipe is a must-try, especially for those who enjoy a sweet and savory flavor combination and tender beef texture.
TROUBLESHOOTING YOUR COOKING
- Allow it to simmer in liquid once more – In the same pan where the beef tapa was cooked, pour 1 cup broth, then add the overcooked beef tapa. Cover the pan and set it over low heat for 3 minutes to allow the liquid to penetrate the meat. You can also use acidic liquids, such as lemon/calamansi juice or vinegar, to help tenderize the beef.
- Shred the Beef Tapa – A little sprucing up won’t hurt, and making a pulled beef tapa is one way to save your dish. Shred the cooked beef and toss it in a barbecue sauce to add flavor and moisture.
- Make it into a stew – If the two preceding methods do not suit your taste or the case of overcooked beef tapa, you can turn it into a stew. This method necessitates re-cooking the meat until it is tender. It is recommended that you use a pressure cooker to save time.
- My mother advised me to lightly pound the beef tenderloin before cooking it. This helps to tenderize the meat, resulting in less cooking time.
- I chose Pinakurat vinegar because it is already flavored and spiced. If you don’t like it spicy, just use plain white vinegar.
- Beef Tapa is a delicious breakfast option. Best with fried rice and an egg. Does this sound familiar? Yup! That’s tapsilog for you. This is also a great beer companion.
Frequently Asked Questions
Begin by selecting the appropriate cut of beef (see ingredient notes) and slicing it against the grain. Then, let the marinade’s acid do its work. Finally, don’t overcook the thin slices of beef; they only need a few minutes to cook.
Marinate the meat for one hour to overnight (about eight hours). Because they’ve been thinly sliced and marinated in an acidic marinade, any longer than that may change the texture.
Tapa is a Filipino dish that consists of thinly sliced beef, chicken, pork, carabao, or game meat such as deer and wild boar. As a preservation technique, the meat is traditionally cured with salt and spices before being dried or smoked.
Because it involves frying, the tender cut of beef, such as sirloin, is usually used to make Beef Tapa.