|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||39%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 6g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
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
Gather the ingredients.
In a medium bowl, combine the soy sauce, half of the garlic, lemon juice, brown sugar, and black pepper.
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.
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.
Add the rice and mix thoroughly. Cook for about 7 minutes, until the rice is heated through. Season with salt to taste.
Divide the rice between four plates or bowls and set aside.
Wipe out the skillet, add the remaining 1 tablespoon of oil, and return to medium heat.
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.
Divide the steak between the plates with the rice, add a fried egg, and serve with the spicy vinegar.
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.