Tapsilog, a popular Filipinx meal, is a portmanteau of the dish’s three components: tapa (beef), sinangag (garlic fried rice), and itlog (fried egg). It’s one of many variations of silog (garlic fried rice plus fried egg), others of which include tosilog (made with pork), bangsilog (fish), and Spamsilog (Spam).
Tapa has origins in the pre-refrigeration era, when it was cured and dried in a fashion similar to beef jerky as a means of preservation, but today the meat is most often marinated before being fried or grilled. There are countless ways to make the marinade and prepare the protein (read more about silog and its variations here!), but the method below is my personal favorite.
While my recipe is fairly straightforward, there are a few ways to ensure a great result. First, make sure that the garlic in the tapa marinade is coarsely—not finely—chopped; otherwise, it will burn in the hot oil. Second, really drain the marinade from the beef (I like to press it firmly against a fine-mesh sieve to get rid of as much liquid as possible). Third, have a pair of long tongs handy when you start frying, as the oil will splatter when the meat cooks and you’ll want to stand back. Though silog is traditionally served for breakfast—occasionally alongside spicy vinegar, fresh tomato, cucumber, or atchara (a kind of pickled papaya)—it makes a savory, satisfying meal any time of day. —Arlyn Osborne
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Ingredients
4 servings
tapa
1
lb. sirloin, thinly sliced against the grain into bite-size strips
6
garlic cloves, coarsely chopped
⅓
cup (packed) light brown sugar
¼
cup low-sodium soy sauce
1
Tbsp. distilled white vinegar
1
Tbsp. cornstarch
½
tsp. crushed red pepper flakes
½
tsp. freshly ground black pepper
¼
tsp. kosher salt
¼
cup vegetable oil
assembly
4
cups chilled leftover cooked jasmine rice
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
¼
cup (or more) vegetable oil
12
garlic cloves, finely chopped
4
large eggs
Tapsilog, a popular Filipinx meal, is a portmanteau of the dish’s three components: tapa (beef), sinangag (garlic fried rice), and itlog (fried egg). It’s one of many variations of silog (garlic fried rice plus fried egg), others of which include tosilog (made with pork), bangsilog (fish), and Spamsilog (Spam).Tapa has origins in the pre-refrigeration era, when it was cured and dried in a fashion similar to beef jerky as a means of preservation, but today the meat is most often marinated before being fried or grilled. There are countless ways to make the marinade and prepare the protein (read more about silog and its variations here!), but the method below is my personal favorite.While my recipe is fairly straightforward, there are a few ways to ensure a great result. First, make sure that the garlic in the tapa marinade is coarsely—not finely—chopped; otherwise, it will burn in the hot oil. Second, really drain the marinade from the beef (I like to press it firmly against a fine-mesh sieve to get rid of as much liquid as possible). Third, have a pair of long tongs handy when you start frying, as the oil will splatter when the meat cooks and you’ll want to stand back. Though silog is traditionally served for breakfast—occasionally alongside spicy vinegar, fresh tomato, cucumber, or atchara (a kind of pickled papaya)—it makes a savory, satisfying meal any time of day. —Arlyn OsborneAll products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4 servingstapa1lb. sirloin, thinly sliced against the grain into bite-size strips6garlic cloves, coarsely chopped⅓cup (packed) light brown sugar¼cup low-sodium soy sauce1Tbsp. distilled white vinegar1Tbsp. cornstarch½tsp. crushed red pepper flakes½tsp. freshly ground black pepper¼tsp. kosher salt¼cup vegetable oilassembly4cups chilled leftover cooked jasmine rice1tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more¼cup (or more) vegetable oil12garlic cloves, finely chopped4large eggs