BreakfastMain Course

Tapsilog

Name: Tapsilog
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: filipino
Ingredients: 300 g beef sirloin thinly sliced; 4 tbsp soy sauce; 2 tbsp vinegar; 1 tbsp brown sugar; 3 clove garlic minced; 0.5 tsp black pepper; 2 cup rice cooked, day-old; 4 clove garlic minced; 3 tbsp cooking oil; 0.5 tsp salt; 2 pcs egg; 1 tbsp cooking oil

Tapsilog is a beloved Filipino breakfast featuring thinly sliced cured beef (tapa), garlic fried rice (sinangag), and a fried egg (itlog). This savory and satisfying meal is a staple in Filipino cuisine, perfect for starting the day with a hearty dish.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 1,060 kcal

Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

tapa

300 gbeef sirloin, thinly sliced

tapa marinade

4 tbspsoy sauce
2 tbspvinegar
1 tbspbrown sugar
3 clovegarlic, minced
0.5 tspblack pepper

sinangag

2 cuprice, cooked, day-old
4 clovegarlic, minced
3 tbspcooking oil
0.5 tspsalt

itlog

2 pcsegg
1 tbspcooking oil

Equipment

small non-stick pan · large pan · spatula · large bowl · skillet

The method

Step by step

1
Prepare the tapa marinade by combining soy sauce, vinegar, brown sugar, minced garlic, and black pepper in a bowl.
About 2 min
2
Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated.
About 1 min
Cook’s note: Marinating for at least 30 minutes, or preferably overnight, yields more flavorful tapa.
3
Heat half of the cooking oil in a large pan or skillet over medium-high heat.
About 1 min
4
Add the marinated beef to the hot pan in a single layer, working in batches if necessary to avoid overcrowding.
5
Cook the beef for 2-3 minutes per side, or until browned and cooked through, then set aside.
About 6 min
6
In the same pan (or a separate pan), heat the remaining cooking oil over medium heat for the sinangag.
About 1 min
7
Add the minced garlic for the sinangag and sauté until fragrant and lightly golden, about 1-2 minutes.
About 2 min
Cook’s note: Do not burn the garlic, as it will become bitter.
8
Add the day-old cooked rice to the pan and break up any clumps with a spoon or spatula.
About 1 min
Cook’s note: Day-old rice is ideal for fried rice as it's drier and less likely to clump.
9
Season with salt and continue to stir-fry for 5-7 minutes, until the rice is heated through and slightly toasted.
About 7 min
10
While the rice is cooking, heat the cooking oil for the eggs in a separate small non-stick pan over medium heat.
About 1 min
11
Carefully crack the eggs into the hot pan and fry them to your desired doneness (sunny-side up is traditional).
About 3 min
12
Serve the cooked tapa, garlic fried rice (sinangag), and fried eggs (itlog) immediately.
About 1 min
Cook’s note: A side of sliced tomatoes or a vinegar dipping sauce can complement the meal.

Per serving

Nutrition

42%Score

Calories: 1,060.4kcal
Protein: 53.4g
Carbs: 66.3g
Fat: 64.7g
Fibre: 1.6g
Sugar: 7.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tapa, sinangag, and fried eggs separately in airtight containers in the refrigerator.

Reheating

Reheat tapa and sinangag in a pan over medium heat until warmed through. Eggs are best eaten fresh.