Southeast Asian · Breakfast · Lunch · Dinner
Tapsilog (Beef Tapa with Garlic Rice and Egg)
Tapsilog
Thin slices of lean beef cured in soy, citrus and garlic, seared until caramelised and served with toasty garlic brown rice and a sunny fried egg. A lighter take on the classic Filipino breakfast plate, with fresh tomato and cucumber on the side.
- Prep
- 15 min
- Cook
- 65 min
- Total
- 80 min
- Serves
- 4
Calories come from: Carbs 39% · Fat 28% · Protein 33%
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Ingredients
For 4 servings- 500 glean beef sirloin, thinly sliced
- 3 tbsp48 glow-sodium soy sauce
- 2 tbsp30 gcalamansi or lemon juice
- 4 cloves12 ggarlic, minced (for marinade)
- 2 tsp9 gbrown sugar
- 1/2 tspground black pepper
- 1 cup190 gbrown rice, uncooked
- 2 1/4 cups530 gwater (for rice)
- 8 cloves24 ggarlic, minced (for rice)
- 1 tbsp14 gcanola oil
- 1/4 tspsalt
- 4 large200 geggs
- 2 medium246 gtomatoes, sliced
- 1/2 medium150 gcucumber, sliced
- 3 tbsp45 gcane or white vinegar, for dipping (optional)
Steps
- 1
Rinse the brown rice, then bring it to a boil with the water in a covered pot.
- 2
Lower the heat and simmer covered for 40 minutes until the water is absorbed.
- 3
Take the rice off the heat, rest it covered for 10 minutes, then spread it on a tray to cool and dry slightly.
- 4
While the rice cooks, mix the soy sauce, calamansi or lemon juice, marinade garlic, brown sugar and black pepper in a bowl.
- 5
Add the beef slices, toss to coat and marinate in the fridge for at least 30 minutes.
- 6
Heat 2 tsp of the oil in a large nonstick pan over medium heat and fry the rice garlic for 1-2 minutes until golden.
- 7
Add the cooled rice and salt, and stir-fry for 4 minutes until heated through and lightly toasted; keep warm.
- 8
Heat 1/2 tsp oil in the pan over high heat, lift the beef from the marinade and sear in a single layer for 2-3 minutes per side until browned and cooked through; discard leftover marinade.
- 9
Wipe the pan, add the remaining 1/2 tsp oil over medium heat and fry the eggs until the whites are fully set, about 3-4 minutes.
- 10
Plate the garlic rice, beef tapa and an egg, with tomato and cucumber slices on the side and vinegar for dipping if you like.
Swaps, storage and make-ahead
Swaps
- Use tamari labelled gluten-free instead of soy sauce, and check the vinegar is gluten-free too, for a gluten-free plate.
- Swap the brown rice for white jasmine rice if you prefer a softer, more traditional garlic rice, using about 1 1/2 cups water and simmering it for about 15 minutes instead of 40.
- Use thinly sliced chicken thigh or firm tofu instead of beef, cooking chicken until no pink remains.
- Replace the calamansi with lime juice if calamansi and lemons are hard to find.
Storage
Refrigerate the beef and garlic rice in separate airtight containers within 2 hours and eat within 3 to 4 days, reheating until steaming hot. Fried eggs and the fresh tomato and cucumber are best made fresh, and cooked rice should be cooled quickly and not reheated more than once.
Make ahead
Cook and chill the brown rice up to a day ahead, since day-old rice fries up better, and marinate the sliced beef in the fridge overnight. Fry the garlic rice, sear the beef and cook the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: SoyGlutenEggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (489 g) | Per 100 g | |
|---|---|---|
| Calories | 488 kcal | 100 kcal |
| Protein | 40 g | 8.2 g |
| Carbohydrates | 46.8 g | 9.6 g |
| of which sugars | 5.3 g | 1.1 g |
| Fiber | 3 g | 0.6 g |
| Fat | 15.1 g | 3.1 g |
| of which saturated | 4 g | 0.8 g |
| Sodium | 732 mg | 150 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
