Tapsilog recipe

Nutritional values (in one serving)
528 Calorie
31 g Thick
22 g Carbohydrates
40 g Protein

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Nutritional values
Servings: 4
Amount per serving
Calorie 528
% Daily Value*
31 g 39%
Saturated fat 9g 46%
289 mg 96%
1132 mg 49%
22 g 8%
Dietary fiber 2g 8%
Total sugars 6g
40 g
Vitamin C 1 mg 7%
Calcium 104 mg 8%
Iron 4 mg 24%
Potassium 615 mg 13 %
*% Daily Value (DV) tells you how much of a nutrient in a serving of food contributes to your daily diet. 2000 calories per day is used for general nutritional guidance.

(Nutritional information is calculated using the ingredient database and should be considered an estimate.)

Tapsilog is a popular Filipino dish that is often served for breakfast. The word “tapsilog” actually combines several Filipino dishes into a single word, just as breakfast combined with lunch becomes brunch. Tapa (beef), sinangag (garlic fried rice) and itlog (fried egg) become tapsilog. The beef tenderloin is thinly sliced ​​and marinated in a tasty mixture of soy sauce, citrus, sugar and garlic. It is sweet, sour and spicy, slightly burnt on the outside but tender on the inside. When making garlic rice, it’s best to use cold, leftover rice so that it stays nice and chewy when cooked.

This dish is easy to put together, and although it’s traditionally a breakfast dish, it also makes a pretty satisfying dinner.

“I keep leftover rice frozen and ready to go for recipes like this. The tapsilog was tasty and I really loved the mixture of garlic rice, marinated meat and sunny side up egg. Try to find Filipino-style spicy vinegar. It’s so delicious!” – Diana Andrews

  • 1/4 cup soy sauce, preferably low sodium

  • 10 clove finely chopped garlic, divided

  • 2 soup spoon freshly squeezed lemon juice

  • 2 soup spoon light brown sugar

  • 1 a tea spoon freshly ground black pepper

  • 1 pound beef tenderloin, into thin slices

  • 2 soup spoon vegetable oil, divided

  • 4 cups the rest cooked white rice

  • kosher salt, sample

  • 4 big fried eggsto serve

  • spicy vinegar, preferably Filipino style, for serving

  1. Gather the ingredients.

    Spruce eats / Diana Chistruga

  2. In a medium bowl, combine the soy sauce, half the garlic, lemon juice, brown sugar, and black pepper.

    Spruce eats / Diana Chistruga

  3. Add the sliced ​​sirloin and stir until well combined and all the pieces are well coated. Cover with plastic wrap and refrigerate for 3 hours or overnight.

    Spruce eats / Diana Chistruga

  4. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add remaining garlic and cook until light golden brown, about 1 minute, being careful not to burn.

    Spruce eats / Diana Chistruga

  5. Add the rice and mix thoroughly. Cook for about 7 minutes until the rice is heated through. Season with salt to taste.

    Spruce eats / Diana Chistruga

  6. Divide the rice between four plates or bowls and set aside.

    Spruce eats / Diana Chistruga

  7. Wipe out the pan, add the remaining 1 tablespoon oil and return to medium heat.

    Spruce eats / Diana Chistruga

  8. Drain the meat from the marinade. Discard the marinade. Add the meat to the pan in an even layer. Cook for about 3 minutes on each side or until the meat is cooked through.

    Spruce eats / Diana Chistruga

  9. Divide the steak between plates with rice, add a fried egg and serve with spicy vinegar.

    Spruce eats / Diana Chistruga

Raw egg warning

  • Eating raw and lightly cooked eggs poses a risk of foodborne illness.


•For best results, use leftover rice to make sinangag, or garlic fried rice.

•Leftover white rice freezes well, so you can always have it on hand for fried rice recipes like this one.

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