Gluten-Free Tapsilog (Beef Tapa, Garlic Rice, Egg)

Ingredients

• about 450 g Beef Sirloin
• 1/4 cup Coconut Aminos
• 4 cloves Garlic
• 2 tablespoons Rice Vinegar
• 1 tablespoon Brown Sugar
• 1 teaspoon Black Pepper
• 2 cups Garlic Fried Rice
• 2 Eggs
• 1 tablespoon Cooking Oil

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

Instructions

1. 1Place the about 450 g Beef Sirloin on a cutting board. Using a sharp knife, thinly slice the beef sirloin against the grain into pieces about 0.635 cm thick.
2. 2In a medium bowl, combine the 1/4 cup Coconut Aminos, 4 cloves Garlic (minced), 2 tablespoons Rice Vinegar, 1 tablespoon Brown Sugar, and 1 teaspoon Black Pepper. Add the sliced beef to the bowl and toss to coat evenly. Cover the bowl and let it marinate for at least 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
3. 3Heat 1 tablespoon Cooking Oil in a large skillet over medium-high heat (204.4°C / 200°C). Once the oil is shimmering, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 3-5 minutes per side, until the beef is browned and slightly caramelized. The internal temperature should reach 71°C. Remove the beef from the skillet and set aside.
4. 4In the same skillet, reduce the heat to medium (176.7°C / 175°C). Crack the 2 Eggs into the skillet. Fry the eggs for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference (runny or firm).
5. 5To serve, divide the 2 cups Garlic Fried Rice between two plates. Top each plate with a portion of the cooked beef tapa and one fried egg.

Substitutions

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