Light tapsilog with marinated beef, garlic rice and egg

Ingredients

For 1 serving

• Beef rump steak80 g
• Soy sauce1 tablespoon
• Lime juiceto taste
• Garlic2 cloves
• White rice40 g
• Eggs1
• Peanut oil2 teaspoons
• Tomatoes60 g
• Brown sugar1 teaspoon

Contains: gluten, nuts, eggs, soy,

Method

1. Rinse the rice until the water runs clear, put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes without lifting the lid; fluff it with a fork.
2. Meanwhile peel the garlic; chop one clove and keep the other for the rice. Slice the beef rump paper-thin against the grain and marinate it with the soy sauce, lime juice, brown sugar and the chopped garlic for 10 minutes.
3. Chop the remaining garlic clove and slice the tomato.
4. Heat half the groundnut oil in a frying pan over medium heat, fry the garlic for 1 minute until golden, add the rice and stir-fry for 2–3 minutes, until hot and fragrant; transfer to the plate.
5. In the same pan heat the remaining oil over high heat, drain the beef from the marinade and sear it for 2 minutes, until browned outside; place it next to the rice.
6. Turn to medium heat and fry the egg sunny side up for 2–3 minutes, until the white is set; serve everything with the sliced tomato.