Ingredients
Scale
- 2 lbs beef sirloin, thinly sliced
- 1/2 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup pineapple juice
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon curing salt (Prague powder #1)
- 2 tablespoons vegetable oil
- Cooked rice, for serving
- Fried eggs, for serving
- Sliced tomatoes, for serving
Instructions
- In a large bowl, combine the soy sauce, brown sugar, pineapple juice, garlic, salt, pepper, and curing salt. Mix well until the sugar is dissolved.
- Add the thinly sliced beef to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 24 hours, or up to 3 days for a more intense flavor.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the marinated beef in a single layer, being careful not to overcrowd the pan. You may need to cook it in batches.
- Cook the beef for about 3-5 minutes per side, or until it is caramelized and cooked through. The sugar in the marinade will create a delicious, slightly sticky glaze.
- Serve the Filipino Beef Tocino hot with cooked rice, fried eggs, and sliced tomatoes. Enjoy!
Notes
For best results, use thinly sliced beef sirloin. You can also use other cuts of beef, such as flank steak or round steak. The curing salt is optional but helps to preserve the color and flavor of the tocino. Store leftover tocino in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg