Beef Tapa , an all day Filipino breakfast

beef tapa
What is your favorite breakfast dish? Beef tapa for breakfast is my all time favorite Filipino breakfast, and a meal anytime of the day. Served with garlic rice, eggs and coffee is the ultimate breakfast. I often dip my tapa with vinegar before mixing it with my garlic rice. Through the years, I’ve developed my own recipe because it was getting more and more expensive to buy the pre-mixed tapa.

Here is my recipe which I have featured before but made it even tastier. (This recipe has been updated)

1 kilo beef sirloin, thinly sliced
1/2 cup + 2 tablespoons soy sauce
5 tablespoons vinegar
6 tbsp minced garlic or 2 tablespoon garlic powder
4 tbsp sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Mix all ingredients.
Let stand for a few hours.
Store in the refrigerator for 24 hours or longer before storing in the freezer.

It’s best to marinate the beef overnight as the flavors seep in more.

Divide the 1 kilo marinated beef into separate plastic bags so you can just cook them per batch.

Now if you can’t wait to cook beef tapa, just hop along to the nearest Jollibee restaurant, Max Restaurant or any restaurant for that matter. Almost every restaurant serves beef tapa as their Filipino breakfast fare.

To cook:

1. In a pan, for every 1/2 kilo of tapa, place 1 cup water
2. Bring to a boil and add 3 tablespoons of cooking oil
3. Put-in the marinated beef tapa and cook until the water evaporates. Cook until you get desired consistency (whether a bit saucy or fried)

I usually add a little water in the kawali and allowing the water to evaporate before frying the beef so that it comes out more tender. Others like their tapa as hard as rock or rubbery but I prefer mine tender to the bite.

4. For presentation: Top the beef tapa with toasted garlic. Serve with fried rice and sunny side up.