Gluten-Free Tapsilog with Kimchi Fried Rice

Instructions

1. 1In a medium bowl, combine the about 450 g beef sirloin, 1/4 cup coconut aminos, 4 cloves garlic (minced), 2 tbsp brown sugar, and 1 tsp black pepper. Toss to coat the beef evenly. Let it marinate for at least 30 minutes.
2. 2Heat 2 tbsp oil in a large skillet (about 30.48 cm) over medium-high heat (204.4°C / 200°C). Add the marinated beef and cook for 5-7 minutes, stirring occasionally, until it is cooked through and has some caramelized edges.
3. 3While the beef is cooking, prepare the kimchi fried rice. In a separate large skillet (about 30.48 cm), heat 1 tbsp sesame oil over medium-high heat (204.4°C / 200°C).
4. 4Add the 4 cups cauliflower rice to the skillet with the sesame oil. Stir-fry for 3-5 minutes until it starts to soften slightly.
5. 5Add the 1 cup kimchi (chopped) and 1/4 cup green onions to the cauliflower rice. Continue to stir-fry for another 3-5 minutes until everything is heated through and well combined.
6. 6While the kimchi fried rice is finishing, fry the 4 eggs in a separate small skillet over medium heat (176.7°C / 175°C) until the whites are set and the yolks are cooked to your preference, about 2-3 minutes per side.
7. 7Divide the kimchi fried cauliflower rice among four plates. Top each plate with a portion of the cooked beef tapa. Place one fried egg on top of each serving.

Substitutions

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