This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation. All opinions are my own.
One of my favorite dishes to eat as a child was my mom’s bistek tagalog, a traditional Filipino dish of sirloin steak marinated in soy sauce, lemon juice, garlic and black pepper and braised with onions. That distinct and delicious smell of the marinade cooking with the beef and onions would spread across the kitchen and immediately make you salivate. Bistek is typically paired with white rice, but I decided to put a unique twist on tradition with these Filipino beef bowls with garlic cauliflower rice.
It all starts with the beef. I used Top Sirloin steak which works great with a marinade. You want to marinate the meat for at least 30 minutes to infuse the flavor. I like to then separate the beef from the marinade and pat it dry. Next, I’ll cook it on high to get a nice caramelization on the outside of the beef before adding the marinade back in and simmering it on low to keep the beef tender, adding water as needed.
I paired the bistek with garlic cauliflower rice and a fried egg to make a Filipino breakfast dish known as “-silog,” in this case, bistek-silog. I changed it up by using cauliflower for rice to secretly add some veggies to the dish. For the cauliflower rice, I used a store bought, readymade cauliflower rice to minimize prep time. You can also turn a head of cauliflower into rice by using a food processor. You first want to fry up your minced garlic in oil, then sauté the cauliflower in the garlic-infused oil before topping the final cooked “rice” with the crispy garlic bits.
These Filipino Beef Bistek and Garlic Cauliflower Rice Bowls are finished with a few slices of avocado to add a fresh yet buttery accompaniment with the beef and a sunny side up egg. Read on for the full recipe, and visit https://www.BeefItsWhatsForDinner.com/cooking/grilling for more recipes and summer grilling inspiration.
This unique spin on Filipino bistek pairs soy and citrus marinated beef with garlic cauliflower rice, a fried egg and avocado for a flavorful and filling bowl
Ingredients
- 8 oz. Top Sirloin Steak, thinly sliced
- 1/4 cup soy sauce
- 1 lemon
- 1 clove of garlic, crushed
- 1/2 tsp fresh ground pepper
- 2 tbsp. cooking oil
- 1/2 medium onion, sliced into rings
- 8 oz. riced cauliflower
- 4 cloves of garlic, minced
- 1/2 tsp. salt
- 2 tbsp. cooking oil
- 1/2 an avocado, sliced
- 2 eggs
Instructions
- Combine the beef, soy sauce, juice from the lemon, garlic, and pepper in an airtight container. Marinate in the refrigerator for at least 30 minutes up to overnight.
- Transfer each piece of beef to a paper-towel lined plate, reserving the marinade and patting the beef dry.
- Heat 2 tbsp. oil for the beef over medium high heat and cook the beef until caramelized on the outside, 1-2 minutes per side. Add the reserved marinade and bring to a boil, then turn heat to low.
- Simmer the beef for 15-20 minutes, adding water as needed. Add the sliced onions in the last 5-10 minutes of cooking based on how cooked you want the onions to be. Remove from heat and set aside.
- While beef is cooking, heat the remaining 2 tbsp. oil for your cauliflower rice in a skillet over medium low heat, then add the minced garlic and cook until the garlic has just turned golden brown, about 3 minutes. Remove from heat, and separate the fried garlic from the oil while keeping the oil in the pan, setting aside the fried garlic.
- Heat the garlic-infused oil over medium heat and add the riced cauliflower, sautéing and stirring occasionally until rice is cooked, 5-8 minutes. Transfer cauliflower rice to serving bowls and top with the fried garlic, beef, onions, avocado, and bistek sauce as desired, dividing evenly between the 2 servings.
- Fry 2 eggs over medium-high heat, then top each bowl with a fried egg. Serve immediately and enjoy.
