Yield: 6 servings | Prep: 20 mins | Cooking: 30 mins
Ingredients for the Shawarma Rice
- Beef tapa, chopped (recipe below)
- Oil for cooking tapa
- Cucumber salad (recipe below)
- Garlic yogurt sauce (recipe below)
Ingredients for the Cucumber Salad
- 1 pc cucumber, seeded, havled & sliced thinly
- 4 pcs tomato, seeded, sliced
Ingredients for the Garlic Yogurt Sauce
- 1 small tub yogurt (125ml)
- 1/4 tsp garlic powder
- 1/4 tsp minced fresh garlic
- 1/8 tsp salt
Ingredients for the Shawarma Rice
- 2 cups long grain rice (Jasmine or basmati)
- 2 cups water
- 1/4 cup margarine
- 1/2 tsp kasubha
Ingredients for the Beef Tapa
- 500 g beef sirloin, tapa cut
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp black pepper
- Bird’s eye chili, optional
Procedure
- Toss cucumber salad ingredients together in a bowl, serve on the side of shawarma rice.
- Mix together all ingredients for garlic yogurt sauce. Keep mixed sauce in the chiller until ready to use.
- Rinse rice, put in a rice cooker together with water, margarine and kasubha. Cook rice as you would. Once cooked, fluff rice to distribute color. Set aside and keep warm.
- In a bowl, marinate beef in soy sauce, brown sugar, garlic powder and black pepper for 20 minutes or overnight.
- Pan fry marinated tapa in oil until browned. Chop into pieces.
- To assemble, put rice on plate, cucumber salad on the side. Top minced tapa over rice.
- Drizzle garlic yogurt sauce all over the beef & rice. Serve with more garlic sauce on the side. Enjoy.
Recipe and image via: www.pepper.ph