Tapsilog (Beef Tapa with Garlic Fried Rice and Egg)

Instructions

1. 1In a medium bowl, combine the about 450 g Beef Sirloin slices, 4 cloves minced garlic, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tsp ground black pepper, and 1 tsp salt. Stir to coat the beef evenly. Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to overnight.
2. 2Heat 1 tbsp of cooking oil in a large 30.48 cm skillet over medium-high heat, about 190°C.
3. 3Add the marinated beef slices in a single layer to the hot skillet. Cook for 3-4 minutes per side, until the beef is browned and cooked through. The internal temperature should reach 71°C. Remove the beef from the skillet and set aside on a plate.
4. 4Add the remaining 1 tbsp cooking oil to the same skillet if needed. Add the 4 cloves minced garlic and sauté over medium heat, about 150°C, for 1-2 minutes until golden brown and fragrant. Do not let the garlic burn.
5. 5Add the 4 cups cooked rice and 1/4 tsp salt to the skillet. Stir-fry, breaking up any clumps of rice, for about 5 minutes until the rice is heated through and coated with the garlic and oil. The rice should be slightly crispy.
6. 6While the rice is finishing, heat a separate non-stick skillet over medium heat, about 175°C. Crack the 4 large eggs into the skillet and fry them to your desired doneness, about 2-4 minutes.
7. 7Serve the garlic fried rice immediately, topped with the cooked beef tapa and the fried eggs.

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