Tapsilog, a portmanteau for the words ‘Tapa’ (cured meat), ‘sinangag’ (garlic fried rice), and ‘itlog’ (fried egg) is a classic Pinoy meal served as all-day breakfast. This Ribeye Tapsilog recipe is a very hearty meal paired with tomato salad, atchara (pickled papaya), or spiced vinegar.
Tapa, the highlight of this dish is made of thinly sliced meat, generally beef but can also be chicken, pork, carabao, horse, or wild boar. Traditionally cured with salt and spices then sun-dried which was an old preservation technique. Recently, the process has been simplified by marinating the meat to infuse flavors, then frying to omit the drying process.
Usually, the new version of marinade is comprised of soy sauce, garlic, salt, sugar, and an acid (calamansi, vinegar, lemon juice, etc.) Just be sure not to let your meat marinate for a long time as the acid will denature the meat protein and will produce an unpleasant texture. I suggest marinating beef in bulk then portion and freezing it for future use. You can ask your local butcher to slice your beef pieces or if you do it yourself, make sure to freeze your beef for a couple of hours so it’s firm and easier to slice. I used rib-eye cut for this recipe which balances a good fat-meat ratio to keep the meat tender and flavorful. The method I use includes cooking the tapa in its marinade, hence, cutting the marinating time by a lot.
- 3 lb ribeye beef, sliced very thin
- 1 cup soy sauce
- 2 tbsp liquid seasoning soy sauce
- ¼ cup vinegar
- 1 head of garlic, peeled and minced
- 3 tbsp brown sugar
- ¼ tsp ground black pepper
- ¼ tsp salt
- In a non-reactive bowl, combine all marinating ingredients and stir until sugar and salt are dissolved.
- Add beef and massage to fully coat the beef pieces and refrigerate for about 30 mins to 1 hr. Take what you will cook for the day.
- Portion meat and put in air-tight bags or containers and freeze.
- Heat up 1-2 tbsp oil in a wide pan and add beef in a single layer including the marinade
- Turn each side and let cook for 3-4 minutes until liquid is almost absorbed and lightly browned.
- Cut into bite sized pieces and serve with garlic fried rice and sunny side up eggs.
Garlic Fried Rice
- ¼ cup vegetable oil
- 6 garlic cloves, sliced in thin slivers
- 4 garlic cloves, finely chopped
- 4 cups cooled cooked jasmine rice
- ½ tsp kosher salt
- 1 tbsp seasoning soy sauce
- Freshly-ground black pepper (optional)
- Chopped scallions (optional)
- Over low fire, heat vegetable oil in a skillet and fry garlic slivers until golden brown. Reserve the garlic chips.
- Using the same skillet, saute minced garlic until fragrant.
- Add rice and season with salt, soy sauce and fresh ground black pepper.
- Cook until rice is warmed through and crispy in spots.
- Serve immediately.