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Inang's Beef Tapa

Filipino Beef Tapa

Cured meat and fried. Best for steamed white rice or any fried rice.

Course Breakfast
Cuisine Filipino
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 servings
Author Magida


  • 1 kg beef sirloin thin slices
  • ¼ cup soy sauce
  • ½ cup calamansi or lemon juice
  • 2 tsp sugar
  • salt and pepper to taste
  • 8 cloves garlic minced
  • 4 tbsps cooking oil


  1. Mix soy sauce, calamansi/lemon juice, sugar, salt, pepper and garlic in a bowl and stir until sugar is dissolved.
  2. Add beef, cover and refrigerate overnight, or for about 6 hours.
  3. Heat cooking oil in a pan. Line beef slices on pan, leaving the marinate liquid aside.
  4. Fry both sides till slightly brown.
  5. Beef tapa should be ready. At this point, however, you may add half the marinate liquid and continue to fry beef till all liquid evaporates. This process will make the beef tapa a bit sticky but tastier and less dry.