
Filipino-Inspired Bistek Bowl
Yields:
2
2
Cook:
55-75
55-75
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Ingredients
- 1.5 lbs thinly-sliced ribeye
- 1 tbsp minced onion, reconstituted
- 6 tsp minced garlic
- 1/3 cup soy sauce
- 1 tbsp lemon juice
- 1/4 cup water
- ground pepper to taste
- 3 tbsp canola oil
- 2 eggs
- 2 cups fresh spinach
- salt and pepper to taste
- 3 tbsp canola oil
- 2 cups steamed rice
Instructions
- Add 1.5 lbs thinly-sliced ribeye, 2 tsp minced garlic, 1/3 cup soy sauce and 1 tbsp lemon juice to a bowl. Coat the beef in the marinade and let sit for at least half an hour. Steam the rice.
- Once rice is cooked, heat two 2 tbsp oil in a pan and add 2 tsp of garlic. Once garlic is crispy, add steamed rice and season with salt and pepper. Turn off heat after 5 minutes. Put rice in bowls.
- Add 1 tablespoon of oil to pan. Add 2 tsp minced garlic and 2 cups fresh spinach to pan. Season with salt and pepper. Once wilted, add to bowls.
- Fry both eggs sunny-side up then add to bowls.
- Heat 3 tablespoons canola oil on medium high heat in pan. Add beef and marinade and cook uncovered for 8 minutes. Add 1/4 cup water and 1 tbsp minced onion, heat on high for 5 minutes, add to bowls and serve.
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