This Filipino breakfast dish features thinly sliced beef marinated overnight with garlic, vinegar, soy sauce and sugar, then pan-cooked in the morning until its liquid evaporates and the meat caramelizes. It is served with garlic fried rice and an egg with a runny yolk. The beef first cooks in its own juices, then browns in the same pan once the liquid has evaporated.
Slice the partially frozen beef across the grain into 3 mm pieces; meat cut with the grain will be tough to chew. Mix with the crushed garlic, soy sauce, vinegar, brown sugar and black pepper. Cover and refrigerate to marinate.
Fry the finely chopped garlic in oil until golden and set aside half for garnish. Add the cold rice to the pan and use a spatula to break up any clumps. Stir-fry with the salt for 6 minutes, until the grains separate and lightly brown.
Add the marinated beef and all of its sauce to a wide pan. Simmer uncovered over medium heat. The beef will turn gray and release its juices at first; this is normal. Cook for 10 minutes, until all the liquid has evaporated. You can stir during this stage.
Once the liquid has evaporated, add the oil and raise the heat. Arrange the slices in a single layer and fry each side for 1.5 minutes. The sugar will caramelize and the edges will darken; watch closely, as even 1 extra minute can leave a burnt taste.
Crack the eggs into a separate pan and cook over low heat until the whites are set, leaving the yolks runny. In a Filipino breakfast, the yolk serves as a sauce and is mixed into the rice.
Serve rice, tapa and an egg on each plate. Sprinkle the reserved fried garlic over the rice. Arrange tomato slices on the side and serve the vinegar separately in a small bowl; dip the beef into it to cut through its sweetness rather than pouring it over the plate.
Mix the beef with the marinade and refrigerate for at least 8 hours, preferably overnight. For easier slicing, place the beef in the freezer for half an hour; partially frozen beef can be sliced paper-thin.
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