Tapsilog (Filipino beef, garlic rice and egg)
The Filipino breakfast plate: sweet-savoury cured beef, crispy garlic fried rice and a fried egg, with spiced vinegar for dipping.
- 100 min75 prep · 25 cook
- MediumDifficulty
- 720 kcalper serving
Ingredients
- Beef sirloin, thinly sliced500 g
- Soy sauce4 tbsp
- Calamansi or lemon juice2 tbsp
- Brown sugar2 tbsp
- garlic8 cloves
- Cooked rice (day-old)600 g
- Eggs4
- Vegetable oil3 tbsp
- Spiced cane vinegar4 tbsp
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the beef with the soy sauce, citrus juice, sugar, 3 crushed garlic cloves and pepper. Marinate in the fridge.
- 2
Chop the rest of the garlic and fry it in the oil until golden. Lift out half for garnish.
- 3
Add the rice to the garlic oil, break up any lumps, season with salt and fry until hot and a little crisp.
- 4
Fry the beef in a very hot pan in batches until caramelised at the edges.
- 5
Fry the eggs sunny side up.
- 6
Plate the rice, beef and egg, scatter with the fried garlic and serve with the vinegar for dipping.
Tips and questions
- What does tapsilog mean?
- It joins tapa (cured beef), sinangag (garlic rice) and itlog (egg). Swap the meat and you get longsilog, tocilog and more.
- Why use day-old rice?
- Cold, dry rice fries into separate grains. Freshly cooked rice turns sticky and mushy.
- Can I marinate the beef overnight?
- Yes, it gets even more flavour. Marinated raw beef also freezes well for up to 3 months.
Enjoy your meal!
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