Tapsilog
A classic Filipino breakfast featuring tender, savory cured beef (tapa), fragrant garlic fried rice (sinangag), and a perfectly fried egg (itlog). The name 'Tapsilog' is a portmanteau of Tapa (cured beef), Sinangag (garlic rice), and Itlog (egg).
🧂 Ingredients
- 400 g Beef sirloin or flank steak(Thinly sliced against the grain for tenderness.)
- 8-10 cloves Garlic(Adjust to your preference. Some for marinade, some for rice.)
- 3 cups Cooked rice(Day-old rice works best for fried rice as it's drier.)
- 4 Eggs(Large eggs.)
- 4 tbsp Soy sauce
- 3 tbsp Vinegar(White vinegar or cane vinegar.)
- 2 tbsp Brown sugar
- 1 tsp Black pepper(Freshly ground preferred.)
- 4-6 tbsp Cooking oil(Vegetable, canola, or other neutral oil.)
👨🍳 Instructions
- 1
Prepare the beef marinade: Mince 4-5 cloves of garlic. In a bowl, combine soy sauce, vinegar, brown sugar, minced garlic, and black pepper. Mix well.
⏱️ 5 minutes - 2
Marinate the beef: Add the thinly sliced beef to the marinade. Ensure all slices are coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to penetrate.
⏱️ 4 hours to overnight - 3
Prepare the garlic for the rice: Finely mince the remaining 4-5 cloves of garlic.
⏱️ 5 minutes - 4
Make the garlic fried rice (Sinangag): Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant and golden brown, about 1-2 minutes. Be careful not to burn it. Add the cooked rice and stir-fry, breaking up any clumps, until heated through and lightly toasted, about 5-7 minutes. Season with a pinch of salt if desired. Remove from skillet and set aside.
⏱️ 10 minutes - 5
Cook the Tapa: Heat 2 tablespoons of cooking oil in the same skillet over medium-high heat. Remove beef slices from the marinade, letting excess drip off (reserve marinade if desired for extra flavor, but be mindful of burning). Add beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the beef for 2-4 minutes per side, until nicely browned and slightly caramelized. The beef should be tender and slightly chewy, not tough. Adjust heat as needed to prevent burning.
⏱️ 8-10 minutes - 6
Fry the eggs: In the same skillet (add a little more oil if needed), fry the eggs sunny-side up. Cook until the whites are set but the yolks are still runny, about 2-3 minutes.
⏱️ 3 minutes - 7
Assemble the Tapsilog: Serve each plate with a portion of garlic fried rice, the cooked tapa, and a fried egg. Optionally, serve with a small dish of vinegar for dipping.
⏱️ 2 minutes
💡 Pro Tips
- ✓The 'Silog' in Tapsilog stands for Sinangag (garlic rice) and Itlog (egg). Other 'Silog' variations include Longsilog (Longganisa + Sinangag + Itlog) and Tosilog (Tocino + Sinangag + Itlog).
- ✓For extra flavor, you can reduce the reserved marinade in a small saucepan until slightly thickened, then drizzle over the cooked tapa.
- ✓A common accompaniment is a small bowl of spiced vinegar (vinegar with minced garlic, chili, and pepper) for dipping the tapa.
- ✓Ensure beef is sliced thinly for quick cooking and tenderness. Partially freezing the beef can make slicing easier.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Longsilog (using Filipino sweet sausage)
- Tosilog (using cured sweet pork)
- Spicy Tapa: Add a pinch of chili flakes or a chopped chili pepper to the marinade.