Recipe Index

Ingredients

• 1 lb. sirloin, thinly sliced against the grain into bite-size strips
• 6 garlic cloves, coarsely chopped
• ⅓ cup (packed) light brown sugar
• ¼ cup low-sodium soy sauce
• 1 Tbsp. distilled white vinegar
• 1 Tbsp. cornstarch
• ½ tsp. crushed red pepper flakes
• ½ tsp. freshly ground black pepper
• ¼ tsp. kosher salt
• ¼ cup vegetable oil
• 4 cups chilled leftover cooked jasmine rice
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
• ¼ cup (or more) vegetable oil
• 12 garlic cloves, finely chopped
• 4 large eggs

Method

1. Whisk the coarsely chopped garlic, light brown sugar, soy sauce, white vinegar, cornstarch, crushed red pepper flakes, black pepper and kosher salt in a medium bowl, toss the beef strips through the marinade and chill them covered for at least 6 hours and up to 1 day.
2. Fry the drained beef in the vegetable oil in a large nonstick skillet over high heat in two batches, about 3 minutes per batch, turning halfway, until cooked through and deeply browned in spots, keeping the tapa warm and cleaning the skillet.
3. Break up the chilled jasmine rice in a large bowl with a spatula and stir in the measured salt.
4. Cook the finely chopped garlic in the garlic-rice vegetable oil in the reserved skillet over medium-low heat for about 5 minutes until golden brown and crisp, then drain the garlic over a small bowl and set it on a plate.
5. Return 2 tablespoons of garlic oil to the skillet, heat it over medium-high, add the rice and cook, stirring occasionally, for about 5 minutes until heated through, then stir in the fried garlic except 1 tablespoon reserved for serving and keep the sinangag warm.
6. Heat the remaining garlic oil, topping it up with vegetable oil to 2 tablespoons if needed, crack in the eggs, season them with salt and cook for about 2 minutes until the whites are almost set, then tilt the pan and spoon the pooling oil over the whites for about 1 minute until fully set.
7. Divide the garlic rice, beef and eggs among four plates and top the tapsilog with the reserved fried garlic.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data