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This Classic Tapsilog Breakfast Gets A Luxurious Wagyu Upgrade

The perfection that is tapsilog—beef tapa, garlic fried rice, fried egg—gets an upgrade with the use of Kitayama Wagyu tenderloin from Bukidnon, a high grade local beef that is the star of this dish. Jasmine rice surprisingly sourced from Negros, lends a touch of luxury. And nothing is happier than runny eggs with yolk that will drip wonderfully onto your rice. Says Chef JP, “It’s simple. Meat plus eggs equals breakfast.”


Bistek and Sunny Side Ups with Jasmine Rice

Serves 4


  • 1 cup jasmine rice
  • 3 tablespoons soy sauce
  • 2 calamansi, juiced
  • 1/2 cup clear soda 
  • 2 tablespoons chopped garlic
  • 1/2 cup steak sauce 
  • salt and freshly cracked black pepper, to taste
  • 1/4 kilo Wagyu beef tenderloin or any prime cut
  • cooking oil, as needed
  • 4 eggs 


1. Wash rice before placing in a rice cooker. Add water and cook. Make sure to do this step first before everything else so rice is ready once the rest of the recipe is completed. 

2. For the beef marinade, in a bowl, combine soy sauce, calamansi juice, clear soda, garlic, steak sauce, salt and pepper in a bowl.

3. Slice beef thinly, about 1/2 inch thick. Add to the marinade and marinate for at least 30 minutes and at most 2 hours.

4. Heat cooking oil in a pan. Cook the beef slices for at least 8 minutes. Set aside.

5. In a pan, heat oil. Crack eggs into a bowl and gently slide into the heated pan. Cook the eggs until they take shape, then slide onto a plate.

6. To make rice toppings, divide cooked rice among 4 individual bowls. Add beef slices and then one sunny side-up egg on top of each bowl. Serve hot. 


This recipe first appeared in FOOD Magazine, June-July 2014 issue

Text by Troy Barrios

Styling by Angelo Comsti

Photography by Pat Mateo