Home » Tapa Shawarma Rice
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Time needed: 45 minutes.
Makes: 2 Servings
½ kilo beef sirloin, sliced ¼ inch thick
1 tablespoon sugar
1 tablespoon ground black pepper
2 tablespoons garlic powder
1 piece Knorr beef cubes, mashed
¼ cup KNORR LIQUID SEASONING
1 teaspoon baking powder
¼ cup sprite
¼ cup oil
3-4 tablespoons oil, for frying
2 tablespoons oil
3 tablespoons red onion, minced
2 tablespoons garlic, minced
½ cup peas
½ cup carrots, finely diced
Tapa, cooked and finely chopped
2 cups cooked rice
1 tablespoon garlic powder
1 tablespoon onion powder
3 tablespoons KNORR LIQUID SEASONING
Ground black pepper, to taste
2 pieces eggs
Spicy Shawarma Sauce:
1 cup plain yogurt
½ cup water
1/3 cup garlic, minced
4 pieces siling labuyo minced
½ teaspoon ground black pepper
Salt, to taste
1/3 cup lemon / calamansi juice
In a bowl, mix together all ingredients except the beef sirloin and 3-4 tablespoons oil until well combined.
Mix in beef and marinate for at least 20 minutes.
In a pan over medium heat, fry the marinated beef in the remaining oil.
Chop the cooked meat roughly and set aside.
In a blender, combine all ingredients until smooth.
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 in the rice, garlic powder, onion powder, KNORR Liquid Seasoning, and ground black pepper. Toss to mix well and remove from pan.
In the same pan, cook the eggs sunny side up.