Tapsilog

Katie Albarado's take on the Filipino breakfast plate. Beef tapa marinated in soy, brown sugar and vinegar, garlic rice fried in the same skillet, and an egg with a runny yolk over the top. Her perfect bite: garlic rice, sweet-savory beef, runny yolk.

Ingredients

• 1 lb thinly sliced beef (sirloin, ribeye, or shaved beef)
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon vinegar or lemon juice
• 1 tablespoon oyster sauce
• ½ teaspoon black pepper
• 2 to 3 cups cooked white rice
• 2 to 3 eggs
• 2 tablespoons oil
• Green onions, optional

Instructions

1. Marinate the beef. Mix the soy sauce, brown sugar, vinegar, oyster sauce, garlic and pepper. Add the beef and marinate 20 to 30 minutes, or overnight for more flavor.
2. Cook the beef. Heat a little oil in a large skillet over medium-high. Cook the beef in batches about 2 to 3 minutes per side, until browned and slightly caramelized.
3. Make garlic rice. In the same skillet, add a little more oil and 1 to 2 cloves minced garlic. Cook until fragrant, add the cooked rice, and stir-fry 3 to 5 minutes. Season with a little soy sauce and pepper.
4. Fry the eggs. Fry the eggs sunny-side up with crispy edges. The runny yolk is the point.
5. Build your bowl. A generous scoop of garlic rice, the beef on top, the fried egg to finish. Cucumber or tomatoes on the side.