Tapsilog: Sweet Garlic Beef Tapa, Garlic Rice & Fried Egg

Name: Tapsilog: Sweet Garlic Beef Tapa, Garlic Rice & Fried Egg
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb top sirloin, sliced paper-thin against the grain; 3 tbsp soy sauce; 10 garlic cloves, minced; 4 eggs; 1¼ cups jasmine rice, cooked the day before (about 4 cups cooked); 3 tbsp brown sugar; 3 tbsp oil; ¼ cup white or cane vinegar; ½ tsp black pepper; salt

BreakfastFilipino70 minServes 4610 kcal38 g protein

Photo: Efrenefren · CC BY-SA 4.0 · source

The king of Filipino breakfasts: thin, caramelized sweet-salty beef, garlicky fried rice (sinangag) and a sunny egg, with spiced vinegar for dipping.

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Ingredients

1 lb top sirloin, sliced paper-thin against the grain
3 tbsp soy sauce
10 garlic cloves, minced
4 eggs
1¼ cups jasmine rice, cooked the day before (about 4 cups cooked)

From your pantry: 3 tbsp brown sugar, 3 tbsp oil, ¼ cup white or cane vinegar, ½ tsp black pepper, salt.

Instructions

Mix the soy sauce, brown sugar, 1 tbsp vinegar, the pepper and half the garlic. Massage it into the beef and marinate at least 30 minutes, or overnight in the fridge.
For the dipping sauce, stir the rest of the vinegar with a pinch of salt and pepper and a little of the minced garlic.
For the sinangag, heat 1½ tbsp oil in a large skillet over medium and fry the remaining garlic until light golden, about 1 minute. Add the cold rice, break up any clumps, season with ½ tsp salt and stir-fry until hot and lightly toasted, 4 to 5 minutes. Keep warm.
Put the beef and its marinade in a wide pan with ½ cup water over medium-high. Simmer until the liquid is nearly gone, 6 to 8 minutes, then add 1 tbsp oil and fry, turning, until the edges caramelize and darken, 2 to 3 minutes.
Fry the eggs in the remaining oil until the whites are set and the edges lacy. Plate each serving with rice, beef and an egg, with the vinegar on the side.

Tip: Freeze the steak for 20 minutes so it slices very thin. Day-old rice is a must for sinangag; fresh rice turns gummy.