Tapsilog Recipe

Tapsilog Recipe

Tapsilog is a popular Filipino dish often served at breakfast. The word “tapsilog” actually blends together several Filipino dishes into a single word just like breakfast fused with lunch becomes brunch. Tapa (beef), sinangag (garlic fried rice), and itlog (fried egg) become tapsilog. Beef sirloin is thinly sliced and marinated in a flavorful mixture of soy sauce, citrus, sugar, and garlic. It’s sweet, tangy, and savory, slightly charred on the outside, but tender on the inside. When making the garlic rice, it’s best to use cold, leftover rice so that it stays nice and chewy as it cooks and doesn’t turn mushy.

This meal comes together easily, and although traditionally a breakfast dish, it makes a pretty satisfying dinner as well.

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

A Note From Our Recipe Tester


  • 1/4 cup soy sauce, preferably low sodium

  • 10 cloves finely chopped garlic, divided

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons light brown sugar

  • 1 teaspoon freshly ground black pepper

  • 1 pound beef sirloin, thinly sliced

  • 2 tablespoons vegetable oil, divided

  • 4 cups leftover cooked white rice

  • Kosher salt, to taste

  • 4 large fried eggs, for serving

  • Spicy vinegar, preferably Filipino style, for serving

Steps to Make It

  1. Gather the ingredients.

    Tapsilog ingredients in bowls

    The Spruce Eats / Diana Chistruga

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

    Soy sauce, half of the garlic, lemon juice, brown sugar, and black pepper in a bowl with a fork

    The Spruce Eats / Diana Chistruga

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

    Meat and marinade in a bowl

    The Spruce Eats / Diana Chistruga

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

    Oil in a skillet on a burner

    The 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.

    Rice in a skillet on a burner with a wooden spoon

    The Spruce Eats / Diana Chistruga

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

    Rice on plates

    The Spruce Eats / Diana Chistruga

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

    Oil in a pan on a burner

    The Spruce Eats / Diana Chistruga

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

    Meat cooking in a pan on a burner

    The Spruce Eats / Diana Chistruga

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

    Tapsilog on plates

    The Spruce Eats / Diana Chistruga

Raw Egg Warning

  • Consuming raw and lightly-cooked eggs poses a risk for food-borne illness.


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

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


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