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.
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 (see notes)
- 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.
Notes
Get the garlic fried rice recipe. Or, better yet, the ultimate sinangag recipe.