“Filipino Brunch Feast: Paleo Tapa Hash with Coconut-Garlic Fried Rice and Eggs Sunny Side Up”

Allergens

None (excluding allergies to specific ingredients)

Ingredients

• 1 lb beef tenderloin, sliced into thin strips
• 4 tbsp coconut aminos
• 2 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 2 cups cauliflower rice
• 1 cup full
• fat coconut milk
• 4 large eggs
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• Salt and pepper to taste
• Olive oil

Instructions

1. a. In a mixing bowl, marinate the beef strips with coconut aminos, apple cider vinegar, and minced garlic. Let it sit for at least 30 minutes. b. Heat olive oil in a pan and saute onions until they become translucent. Add the marinated beef strips and cook until browned. Remove from heat and set aside. c. In another pan, heat more olive oil and saute the cauliflower rice for about 5 minutes or until it turns golden brown. Pour in the coconut milk, add the chopped bell peppers, and season with salt and pepper. Cook for another 7 minutes or until the liquid is fully absorbed. d. In a non stick pan, fry the eggs to your desired preference (over easy, sunny side up, etc.).

Chef’s Insight

The interplay of textures - from the tender Tapa to the slightly crunchy cauliflower rice - adds dimension to this dish.

Notes

Feel free to adjust spices and seasonings according to your preference.