Homemade Beef Tapa

Beef Tapa is dried cured beef similar to “Beef Jerky”. This is traditionally prepared by curing the meat with sea salt and letting it dry directly under the sun for the purpose of preserving the meat. Nowadays, commercialized Beef Tapa are often cured but most do not undergo drying.Tapa is usually fried and is best served with vinegar.

Beef Tapa

A popular combination called “Tapsilog”  is commonly served in eateries called tapsihan and gotohan. Tapsilog is an abbreviation for Tapa, Sinangag (Fried Rice), and Itlog (Fried egg). Other meats used to make tapa are: Carabao’s meat (tapang kalabaw) , Deer’s meat (tapang Usa), Wild Boar’s meat (tapang Baboy Ramo),and horse’s meat (tapang kabayo). Speaking of tapang kabayo, Matty’s tapsilogan in Don Galo, Paranaque serves one of the best tapang kabayo in the Las Pinas-Paranaque-Muntinlupa area.

Making this recipe will enhance your cooking and food preparation skills and will also help you save some money. Who knows, this might even be a business opportunity for you.

Try this easy-to-prepare Filipino Food : Beef Tapa.

Homemade Beef Tapa
Nutrition Information
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
The procedure below requires combining water and oil. The beef is boiled until the water evaporates - this makes it more tender. The remaining oil fries the beef. You can skip this process by directly frying the beef in oil.
  • 1½ lb beef sirloin, thinly sliced
  • 5 tablespoons soy sauce
  • 3 tbsp minced garlic or 1 tablespoon garlic powder
  • 2 tbsp sugar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. In a container, combine soy sauce, garlic, salt, pepper, and sugar and mix well. Set aside
  2. Place the beef in the clear plastic bag
  3. Pour-in the the mixed seasonings in the clear plastic bag with meat and mix well
  4. Place inside the refrigerator and marinate for a minimum of 12 hours
  5. In a pan, place 1 cup water and bring to a boil
  6. Add 3 tbsp of cooking oil
  7. Put-in the marinated beef tapa and cook until the water evaporates.


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  1. Diane Requierme says:

    How do I get your book ? Thanks!

  2. Weenona says:

    hi! how about usin’ tapang kabayo instead of beef?would it be much tender? and is it good to dry it under the sun before marinating?thank you!

    • Horse meat can be tougher than beef most of the time. Drying the meat under the sun is an old way of preserving them. If not sliced very thinly, sun dried meats will be tough when fried.

  3. I just want to ask where can i order the book. I want to have it because of you i can eat the way im looking for…Pilipinong Pilipino ang lasa….as if im back home….
    Keep posting new recipes…
    Good luck and Happy 2012….

  4. AWTS!! says:

    sir.. fanu yung SOYSAUCE?? gaano kadami?? gagawa po kasi ako nang 1kilo na baka
    thank you idols’

  5. Hello po, thanks for sharing the recipe kasi it reminds me of my Inang. I try your recipe it really taste good. Pero parang may kulang kaya nilagyan ko nang lemon juice ( wala kasing available na kalamansi juice) then I add a little bit of flour para hindi siya dry. Parang bang sauce na when it cooked. Thanks for all the recipes.

  6. full_gurls says:

    kuya pano ba lutuin?need ko ba wait maubos ung tubig?tpos mag mamantika sa sarili ba ung beef?kuya pls help me.

  7. kuya ask ko lang kung gaano karami an dapat ilagay na meat tenderizer?

  8. shane says:

    sir,ask ko lng po…1 lb is equal to 450 grams..so sa paggawa po nito 1/2 kilo po pede na…tma po ba ako??? atsaka sir,ok lng po ba d lagyan ng calamansi?? ung sa friend ko po kc nilalagyan nya ng calamansi..pls reply po…tnx…

  9. Tisbis says:

    I tried this recipe and it came out PERFECT!!!
    I love your website!!!

  10. chezza says:

    correct me if I’m wrong, but i thought vinegar was amongst the ingredients of making tapa??

  11. You know what? U are such a great help to me special now I just migrate here in Canada and don’t know much of cooking (‘coz my usually cooks for our family… )Keep on Posting recipes… Thanks anyways…

  12. Liz, try using beef sirloin or tenderloin. If in case you have brisket or other non tender slices, try pounding it after slicing or apply some meat tenderizer powder before marinating.

    • Agree. I used beef sirloin and I think the process of having 2 cups water reduced till the oil comes out for frying was enough to really soften the meat which can be easily separated with forks on either hand. The sirloin cut I used was about 0.5 cms or 5 mm’s. However, as I mentioned before, I had tried reducing the saltiness with 1 cup water and some sugar again. I had to go someplace and instructed the maid to let the water be reduced till the oil comes out for frying. When I tried the dish, I noticed it got a little harder than my first cooking. I think if it gets fried a little bit longer it gets harder.

  13. I don’t put vinegar in the marinade, I just use it as a dip for tapa. I tried that before, CJ – but I prefer marinading tapa without vinegar.

  14. ross ann says:

    madami ata ang soysauce. napaalat ako kuya plus salt pa.

  15. thank you for the recipes..i love it…and my husband love me more…

  16. meriam berse says:

    ginawa ko din tong recipe! grabe! napadami kain ng husband ko hehehe.thanks for sharing ur recipe

  17. it’s like cooking tocino right???

  18. You may also use lemon soda if you want, just don’t add sugar anymore. Haven’t tried that though, subukan ko yang sinasabi mo one of these days para ma-compare natin ang difference.

  19. Looks delicious and brings back memories of my mom making tapasilog for breakfast growing up!