Prepare the tapa by placing the beef in a large bowl. Combine with all the tapa marinade ingredients. Mix well and cover the bowl. Place inside the fridge and marinate overnight.

Cook the garlic fried rice (sinangag na kanin) by heating 3 tablespoons cooking oil in a pan. Add crushed garlic. Cook until garlic turns light brown. Add the leftover rice. Stir-fry for 3 minutes.

Season with salt. Continue to stir-fry for 3 to 5 minutes. Set aside.

Start to cook the tapa. Heat a pan and pour the marinated beef into it, including the marinade. Add ¾ cups water. Let the mixture boil. Cover the pan and continue to cook until the liquid reduces to half. Add 3 tablespoons cooking oil into the mixture. Continue to cook until the liquid completely evaporates. Fry the beef tapa in remaining oil until medium brown. Set aside.

Fry the egg by pouring 1 tablespoon oil on a pan. Crack a piece of egg and sprinkle enough salt on top. Cook for 30 seconds. Pour 2 tablespoons water on the side of the pan. Cover and let the water boil. Continue to cook until the egg yolks gets completely cooked by the steam.

Arrange the beef tapa, sinangag, and fried egg on a large plate to form Tapsilog. Serve with vinegar as dipping sauce for tapa.