Beef Tapa with Garlic Fried Rice (Sinangag)

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
• 4 cloves Garlic (minced)

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 bite-sized pieces.
2. 2In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp brown sugar, 4 cloves garlic (minced), and 1 tsp black pepper. Add the sliced beef to this mixture and stir to coat. Let it marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to overnight.
3. 3Heat 2 tbsp vegetable oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Add the marinated beef in a single layer, working in batches if necessary to avoid crowding the pan. Cook for 3-5 minutes per side, until the beef is browned and slightly caramelized.
4. 4While the beef cooks, heat 2 tbsp vegetable oil in a separate large skillet or wok over medium heat (176.7°C / 175°C). Add the remaining 4 cloves garlic (minced) and sauté for 1-2 minutes until they are golden brown and fragrant, being careful not to burn them.
5. 5Add the 4 cups cooked rice to the skillet with the garlic. Stir-fry for 3-5 minutes, breaking up any clumps, until the rice is heated through and evenly coated with the garlic-infused oil.
6. 6Serve the cooked beef tapa alongside the garlic fried rice.

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