BEEF TAPA (TAPSILOG)
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Ingredients
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For Tapa:

 * 350g beef
 * 3 Tbsp soy sauce
 * 3 Tbsp calamansi (or lemon) juice
 * 4 cloves minced garlic
 * 1 Tbsp brown sugar
 * 1/2 tsp onion powder
 * 1/8 tsp salt
 * 1/8 tsp black pepper

For Sinangag:

 * 1-1/2 C jasmine rice
 * 6 cloves minced garlic
 * 1/4 tsp salt
 * fresh ground pepper
 * 1 scallion

Procedure
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12 hours before:

  1. Combine soy sauce, calamansi juice, garlic, sugar, onion powder, salt, pepper in a bowl. If needed, blend briefly with immersion blender.

  2. Cut beef against the grain, pound into thin strips, no more than 1/4".

  3. Marinade beef strips in fridge for 12 hours in plastic bag.

  4. [for Sinangag] Cook rice, then lay out to cool and get a bit stale.

Before eating:

  5. Remove tapa from fridge and let warm up for 15-30 minutes.

  6. While tapa is warming up, heat 1-2 Tbsp oil in a large skillet over medium heat, add minced garlic. Stir fry quickly for 2-3 minutes. Remove garlic from pan to paper towels, leaving oil behind.

  7. Add rice to the garlic oil, stirring to coat all the rice. Spread it out in the skillet for 3-5 mins, stir, then repeat 2x more.

  8. Transfer rice to a large dish, add garlic, salt and pepper, and stir together.

  7. Heat 1 Tbsp cooking oil in a wide pan over high heat.

  8. Sear the meat in a single layer for about 2-3 minutes each side.

  9. Add another Tbsp of oil and continue to cook until lightly browned and caramelized.

 10. Remove from pan and serve with 1C sinangag topped with sliced scallions and a sunny side up egg, along with a dish of fresh tomato and cucumber, and a dish of sawsawan (vinegar sauce).