Sweet & Savory Tapsilog Rice Bowls

Pat the beef dry with paper towels.

In a medium bowl, whisk together garlic, light brown sugar, soy sauce, distilled white vinegar, cornstarch, crushed red pepper flakes, black pepper, and 1/4 tsp kosher salt.

Add the beef to the marinade and toss well to coat. Cover and chill for 1 hour.

In a large nonstick skillet, heat 1/4 cup vegetable oil over high heat. Drain the beef in a sieve, letting excess marinade drip off.

Cook the beef in two batches, arranging in a single layer. Cook for 3 minutes or until browned, turning halfway through. Transfer beef to a plate and set aside.

In a large bowl, break up the jasmine rice with a spatula and stir in 1 tsp kosher salt.

Heat 1/4 cup vegetable oil in the skillet over medium-low heat. Cook the finely chopped garlic, stirring occasionally, until golden brown and crisp (about 5 minutes).

Drain the garlic in a fine-mesh sieve set over a bowl, collecting the garlic oil. Transfer half of the fried garlic to a small plate and set aside.

Heat 2 tbsp of the collected garlic oil in the skillet over medium-high heat. Add the seasoned rice and mix to coat. Cook, stirring occasionally, until heated through (about 5 minutes). Stir in the remaining fried garlic and transfer to a bowl. Keep warm.

Heat the remaining garlic oil in the skillet over medium-high heat, adding more oil if needed. Crack the eggs into the skillet and season with salt. Cook until the whites are almost set (about 2 minutes).

Tilt the skillet so the oil pools on one side and spoon the oil over egg whites to set them (about 1 more minute).

Divide garlic rice among plates, top with cooked beef, fried eggs, and the reserved fried garlic.