Tapa Shawarma Rice

Tapa

½ kg beef sirloinsliced 1/4-inch thick

1 tbsp sugar

1 tbsp ground black pepper

2 tbsp garlic powder

1 Knorr beef cubesmashed

¼ cup Knorr Liquid Seasoning

1 tsp baking powder

¼ cup Sprite

1 cup oil

34 tbsp cooking oilfor frying

Shawarma Rice

2 tbsp oil

3 tbsp red onionminced

2 tbsp garlicminced

½ cup peas

½ cup carrotsfinely diced

tapacooked and finely chopped

2 cups cooked rice

1 tbsp garlic powder

1 tbsp onion powder

3 tbsp Knorr Liquid Seasoning

ground black pepperto taste

2 eggs

Spicy Shawarma Sauce

1 cup plain yogurt

½ cup water

⅓ cup garlic minced

4 siling labuyominced

½ tsp ground black pepper

saltto taste

⅓ cup lemon or calamansi juice

Make Marinade

In a bowl, mix together all ingredients except the beef sirloin and 3-4 tablespoons oil until well combined.

Marinate Beef

Mix in beef and marinate for at least 20 minutes.

Fry

In a pan over medium heat, fry the marinated beef in the remaining oil.

Chop

Chop the cooked meat roughly and set aside.

Spicy Sauce

In a blender, combine all ingredients until smooth.

Shawarma Rice

In the same pan where the beef was fried, saute the onion and garlic in oil until aromatic. Add peas and carrots then continue to saute for a few minutes. Season with salt and pepper. Add back 3/4 of the chopped tapa and toss for about 1 – 2 minutes.

Mix

Mix in the rice, garlic powder, onion powder, KNORR Liquid Seasoning, and ground black pepper. Toss to mix well and remove from pan.

Eggs

In the same pan, cook the eggs sunny side up.

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