Tapsilog with Coconut Vinegar Dip (Soy-Free)

Ingredients

• 1 lb Beef Sirloin
• 6 cloves Garlic
• 4 tbsp Coconut Aminos
• 2 tbsp Brown Sugar
• 1/2 tsp Ground Black Pepper
• 1 tsp Salt
• 2 tbsp Avocado Oil
• 4 cups Cooked Rice (day-old)
• 4 Eggs
• 1/4 cup Coconut Vinegar
• 1/4 cup Red Onion

Instructions

1. 1Slice the 1 lb Beef Sirloin very thinly against the grain into bite-sized pieces.
2. 2In a bowl, combine the thinly sliced beef, 3 cloves of minced Garlic, 4 tbsp Coconut Aminos, 2 tbsp Brown Sugar, 1/2 tsp Ground Black Pepper, and 1 tsp Salt. Mix everything well and let it marinate for at least 30 minutes.
3. 3Heat 2 tbsp Avocado Oil in a large 12-inch skillet over medium-high heat, around 375°F (190°C).
4. 4Add the marinated beef to the hot skillet and fry for 3-4 minutes per side, until it is cooked through and nicely browned. The beef should be firm to the touch.
5. 5While the beef is cooking, in a separate large skillet, stir-fry the 4 cups Cooked Rice with the remaining 3 cloves of minced Garlic over medium heat, around 350°F (175°C), until the rice is heated through and smells fragrant, about 5-7 minutes.
6. 6In the same skillet used for the beef, or a clean one, fry the 4 Eggs to your preference, over medium heat, around 350°F (175°C), until the whites are set and the yolks are cooked as you like them.
7. 7Prepare the coconut vinegar dip by combining the 1/4 cup Coconut Vinegar and 1/4 cup finely chopped Red Onion in a small bowl.
8. 8Serve the fried beef, garlic fried rice, and fried eggs together with the coconut vinegar dip on the side.

Substitutions

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