How to prepare Tapsilog
Make the tapa marinade
In a bowl, combine the soy sauce, calamansi juice, brown sugar, garlic, black pepper, and salt. Stir until the sugar is mostly dissolved.
Coat the beef
Add the thinly sliced beef and toss well, making sure every piece is coated. Transfer the beef and marinade to a covered food-safe container.
Marinate
Refrigerate for at least 4 hours or overnight for a deeper flavor. Do not leave the beef at room temperature while it marinates.
Cook the beef tapa
Heat 1 tablespoon of oil in a wide pan over medium-high heat. Cook the beef in small batches so the slices sear instead of steam. Turn once and cook until browned and tender.
Reduce the marinade
Add a spoonful of marinade to the final batch and let it bubble until it lightly coats the beef. Discard any remaining raw marinade unless it is boiled thoroughly.
Make the sinangag
Heat 2 tablespoons of oil in a wide pan. Cook the chopped garlic over medium-low heat until lightly golden. Add the cold rice, break apart any clumps, and stir-fry for 4–5 minutes. Season with salt.
Fry the eggs
Heat a little oil in a clean pan. Fry the eggs until the edges are crisp while keeping the yolks soft, or cook them to your preferred doneness.
Mix the dipping sauce
Combine the vinegar, minced garlic, chili, sugar, salt, and black pepper. Stir until the sugar dissolves, then let the flavors blend for a few minutes.
Assemble and serve
Divide the garlic rice among four plates. Add a generous portion of beef tapa, one fried egg, and sliced tomatoes to each plate. Serve immediately with the vinegar dipping sauce.