Beef Tapa (Dairy-Free) with Garlic Fried Rice

Ingredients

• about 450 g Beef sirloin
• 1/4 cup Soy sauce
• 2 tbsp Brown sugar
• 4 cloves Garlic
• 1 tsp Black pepper
• 2 tbsp Vegetable oil
• 4 cups Cooked rice
• 6 cloves Garlic
• 1 tbsp Coconut aminos
• 2 tbsp Green onions

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

Instructions

1. 1Slice the about 450 g beef sirloin thinly against the grain into pieces about 0.635 cm thick.
2. 2In a medium bowl, combine the 1/4 cup soy sauce, 2 tbsp brown sugar, 4 cloves minced garlic, and 1 tsp black pepper. Add the sliced beef to this marinade and toss to coat evenly. Let the beef marinate for at least 30 minutes at room temperature.
3. 3Heat 1 tbsp of the 2 tbsp vegetable oil in a 30.48 cm skillet over medium-high heat, about 190°C.
4. 4Add the marinated beef to the hot skillet in a single layer, being careful not to overcrowd the pan (you may need to cook in batches). Cook for 2-3 minutes per side, until the beef is browned and cooked through, reaching an internal temperature of 71°C. Remove the cooked beef from the skillet and set aside.
5. 5Wipe out the skillet or use a second 30.48 cm skillet. Add the remaining 1 tbsp vegetable oil and heat over medium heat, about 175°C. Add the 6 cloves of minced garlic and sauté for 1-2 minutes until golden brown and fragrant, watching carefully to prevent burning.
6. 6Add the 4 cups of cooked rice to the skillet with the garlic. Pour in the 1 tbsp coconut aminos and stir-fry everything together for 3-5 minutes, until the rice is heated through and evenly coated.
7. 7Serve the cooked beef tapa alongside the garlic fried rice. Garnish the dish with the 2 tbsp chopped green onions before serving.

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