Filipino-Inspired Bistek Bowl




  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Fry both eggs sunny-side up then add to bowls.
  5. 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.