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Beef, fried rice and egg (tapsilog)
To make
tapa
for my
tapsilog
, yakiniku-cut beef is seasoned a la
salpicao
and fried just until lightly caramelized.
The cook time indicated below excludes cooking the egg and garlic fried rice.
Course
Breakfast
Cuisine
Filipino
Prep Time
10
minutes
minutes
Cook Time
7
minutes
minutes
Marinating time
8
hours
hours
Total Time
8
hours
hours
17
minutes
minutes
Servings
3
people
Author
Connie Veneracion
Ingredients
Beef tapa
500
grams
yakiniku-cut beef
2
tablespoons
finely minced garlic
¼
teaspoon
ground black pepper
2
tablespoons
Worcestershire sauce
3
tablespoons
liquid seasoning
I used Knorr — I do not recommend substituting soy sauce
cooking oil
for frying (not necessary if using a fatty cut of beef)
To serve
3
cups
garlic fried rice
3
fried eggs
Instructions
Marinate the beef
Cut the yakiniku beef into half-inch strips.
Place the beef in a bowl, and mix in the garlic, pepper, Worcestershire sauce and liquid seasoning.
Transfer the beef to a container with a tight cover and leave in the fridge to marinate overnight.
Cook the tapa
Heat enough oil in a frying pan to reach a depth of about one-fourth inch (skip if using a fatty cut of beef).
With the heat on HIGH, spread the marinated beef in the pan and leave to cook for about a minute before stirring to separate the pieces.
Cook, stirring often, until the edges of the beef are lightly caramelized.
Assemble the tapsilog
Ladle garlic fried rice on a plate.
Spoon the tapa a la salpicao around it.
Arrange an egg on top of the rice.