recipe box · Breakfast
Tapsilog
Ingredients
- Sirloin with a big fat cap
- Steamed rice
- 10–12 cloves garlic, chopped
- Sugar, salt, pepper to taste (maybe 2–4 tbsp of sugar)
- A few tbsp oyster sauce
- A few tbsp cane vinegar (or white wine vinegar)
- Canola oil
- 2 eggs
Steps
Beef
- Slice the sirloin perpendicular to the fat cap. Tenderize the meat to be very thin.
- Add sugar, salt, pepper, lots of chopped garlic (4–6 cloves), and a few tablespoons each of oyster sauce and cane vinegar. Coat the meat — it shouldn’t be swimming, it should just be coated in the marinade. Mix it by hand. Marinate for 30 minutes.
- Heat a pan to high temp with canola oil. Pour the beef in and cover to braise it for a few minutes (helps render the fat).
- Time to take the lid off and start stirring when the sauce has thickened to the point it sticks to the side of the pan just a bit when stirring. The faster you stir it, the faster it disappears into oil.
- Then you are stirring and frying the beef in its own fat. When you start stirring and the oil begins to disappear, it’s ready. Be sure to get all of the flavor off of the skillet, tongs, spoon, etc.
Garlic rice
- Stir chopped garlic in a hot pan with oil for 30–60 seconds. Don’t let it burn.
- Stir in rice, and mix it for a few minutes.
Assembly
- Add two fried eggs.
Source: youtube.com