Beef Tapa (Cured Beef) with Garlic Rice

Ingredients

• about 450 g Beef Sirloin, thinly sliced
• 1/4 cup Soy Sauce (wheat-free tamari)
• 2 tablespoons Brown Sugar
• 4 cloves Garlic, minced
• 1/2 teaspoon Ground Black Pepper
• 2 tablespoons Vinegar (white or apple cider)
• 1 tablespoon Avocado Oil
• 4 cups Cooked Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 1/4 cup Soy Sauce (wheat-free tamari), 2 tablespoons Brown Sugar, 4 cloves Garlic, minced, and 1/2 teaspoon Ground Black Pepper.
2. 2Add the 2 tablespoons Vinegar to the bowl and stir everything together until the brown sugar is mostly dissolved. This is your marinade.
3. 3Add the about 450 g Beef Sirloin, thinly sliced, to the marinade. Use your hands or tongs to make sure every slice of beef is coated. Cover the bowl and place it in the refrigerator to marinate for at least 2 hours, or preferably overnight.
4. 4When you are ready to cook, place a 30.48 cm skillet over medium-high heat. Add the 1 tablespoon Avocado Oil to the skillet. Let the oil heat up for about 1 minute until it shimmers.
5. 5Carefully place the marinated beef slices in a single layer in the hot skillet. Do not overcrowd the pan; cook in batches if necessary. Fry the beef for 2 to 3 minutes per side, until it is browned and cooked through. The beef should have a slightly crispy edge.
6. 6Remove the cooked beef from the skillet and set it aside on a plate. Let the beef rest for 2 minutes before serving.
7. 7Serve the Beef Tapa immediately with the 4 cups Cooked Rice. You can optionally stir-fry the cooked rice with some of the minced garlic from the marinade before serving, if desired.

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