TAPSILOG (Breakfast Beef, Rice and Egg Plate)
1 pound top sirloin, partially frozen
2 cups cooked rice, preferably day-old
4 cloves garlic, finely crushed
2 tablespoons vinegar (optional)
1 teaspoon sugar
1 to 2 tablespoons soy sauce
Slice meat across grain at least 1/8-inch thick. Mix with 2 cloves
crushed garlic, vinegar, sugar and soy sauce. Season to taste with
salt, pepper. Cover and let stand in refrigerator overnight.
Heat 3 tablespoons oil in large skillet over medium heat. Fry remaining
garlic until golden brown. Add rice and fry, stirring constantly.
Season to taste with salt. Make well in center and break in 1 egg. Stir
quickly to blend, then stir-fry 5 minutes. Remove from heat and stir in
green onions. Cover and keep warm in oven set on low.
Heat oil in heavy skillet over medium-high heat. Fry several beef
pieces to brown, stirring occasionally. Remove and keep hot. Fry
remaining beef and keep hot.
Cook remaining 4 eggs to desired style (sunny-side up, poached,
scrambled or over-easy) and serve on 4 individual plates with fried
rice and beef (tapa). Serve with diced or sliced tomatoes.
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