Filipino Beef Tapa with Garlic Rice

Filipino beef tapa marinated with soy sauce, calamansi, brown sugar, and garlic, then seared and served with savory garlic fried rice.

Prep: 35 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb thin beef sirloin
• 3 tbsp soy sauce
• 2 tbsp calamansi juice
• 1 tbsp brown sugar
• 4 cloves garlic cloves
• 3 cups cooked white rice
• 2 tbsp neutral cooking oil
• 0.25 tsp black pepper

Cooking instructions

1. In a nonreactive bowl, combine soy sauce, calamansi juice, brown sugar, black pepper, and two minced garlic cloves. Add the beef and turn to coat. Cover and refrigerate for 30 minutes. (about 30 min) — Refrigerated
2. Remove the beef from the marinade and pat it dry. Discard the used marinade. Heat 1 tablespoon oil in a large skillet over medium-high heat. (about 3 min) — Medium-high heat
3. Sear the beef in batches without crowding, turning once, until browned and the thickest pieces reach at least 145°F. (about 8 min) — 145°F
4. Transfer the beef to a plate and rest for 3 minutes. (about 3 min) — Room temperature
5. Add the remaining 1 tablespoon oil to the skillet. Add the remaining two minced garlic cloves and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
6. Add the cooked rice and stir-fry until hot and lightly browned, about 5 minutes. (about 5 min) — Medium-high heat
7. Serve the garlic rice with the rested beef tapa. (about 1 min)