Filipino Beef Tapa with Garlic Rice and Fried Egg

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A beloved Filipino breakfast plate of sweet-savory cured beef, fragrant garlic fried rice, and a sunny-side-up egg. The beef is marinated in soy sauce, vinegar, and garlic, then pan-fried until the edges caramelize.

Nutrition Facts

Per serving (estimated)

• 650 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 50 gCarbs
• 2 gFiber
• 4 gSugar
• 38 gProtein
• 1100 mgSodium
• 600 mgPotassium
• 80 mgCalcium
• 5 mgIron
• 3 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the beef tapa marinade

• 1 lb (450 g) beef sirloin, sliced 1/4 inch thick against the grain
• 1/4 cup soy sauce
• 3 tbsp cane vinegar
• 4 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp whole black peppercorns, cracked
• 2 bay leaves
• 1/2 tsp salt

For the garlic rice

• 4 cups cooked day-old jasmine rice
• 5 cloves garlic, finely minced
• 2 tbsp neutral oil
• 1/2 tsp salt, to taste

For frying and assembly

• 3 tbsp neutral oil, divided
• 4 large eggs
• 1 tbsp butter
• Steamed rice or atchara, to serve

Directions

1. In a non-reactive bowl, combine soy sauce, vinegar, garlic, brown sugar, peppercorns, bay leaves, and salt. Add the sliced beef and toss to coat. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.
2. Remove beef from the marinade and pat each piece dry with paper towels. Reserve the marinade.
3. Heat 2 tablespoons of oil in a skillet over medium-high heat. Fry the beef slices in batches for 1-2 minutes per side, until browned and caramelized at the edges. Transfer to a plate and tent with foil to keep warm.
4. In the same skillet, pour in the reserved marinade and simmer for 2 minutes until slightly reduced and glossy. Return the beef to the pan and toss to coat.
5. To make garlic rice, heat 2 tablespoons of oil with the butter in a wok over medium heat. Add the minced garlic and sauté until light golden, about 30 seconds. Add the cold rice, breaking up clumps, and stir-fry for 3-4 minutes until heated through and lightly toasted. Season with salt.
6. In a clean non-stick pan, fry the eggs sunny-side up in the remaining oil until the whites are set and the yolks remain runny.
7. To assemble, mound garlic rice on each plate, lay the beef tapa alongside, and top with a fried egg. Serve immediately with extra spiced vinegar dipping sauce if desired.

Cook’s Notes

• Marinate the beef overnight for the deepest flavor and tenderest texture.
• Partially freeze the beef for 20-30 minutes before slicing to make paper-thin cuts easier.
• Use day-old refrigerated rice for garlic fried rice; fresh rice turns mushy.
• Store leftover cooked tapa in the freezer for up to 3 weeks and reheat straight from frozen in a hot pan.
• Serve with a side of spiced vinegar (sukang sawsawan) with sliced shallots and chili for dipping.

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