Healthy Filipino Steak Bowl Recipe

Kaleigh McMordie, MCN, RDN, LD

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(15 ratings)

Total Time: 30 min

Prep Time: 15 min

Cook Time: 15 min

Servings: 2

Nutrition Highlights (per serving)

569 calories

24g fat

51g carbs

40g protein

Show Nutrition Label

Nutrition Facts
Servings: 2
Amount per serving
Calories	569
% Daily Value*
Total Fat 24g	31%
Saturated Fat 5g	25%
Cholesterol 244mg	81%
Sodium 1403mg	61%
Total Carbohydrate 51g	19%
Dietary Fiber 6g	21%
Total Sugars 9g
Includes 3g Added Sugars	6%
Protein 40g
Vitamin D 1mcg	5%
Calcium 309mg	24%
Iron 5mg	28%
Potassium 1185mg	25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Making bowls for dinner is always a hit, especially if you have a picky family. Each person can choose how they want to build their bowl so that everyone is happy. It’s also a great dinner to help you use up whatever produce and grains you have lurking around that need to be eaten.

These steak bowls are inspired by the Filipino dish bistec, which literally means “beef steak.’ The dish is comprised of beef in a savory and sour soy sauce-based marinade and onions. It is traditionally served with garlic fried rice. In this recipe, the brown rice is cooked with just a tad of oil and topped with the saucy steak and onion mixture, sauteed bok choy, a soft boiled egg, and fresh vegetables.

Ingredients

8-10 ounce sirloin steak
⅓ cup low sodium tamari
2 small lemons, juiced
1 teaspoon honey
2 cloves garlic, minced
1 tablespoon freshly cracked black pepper
2 tablespoon olive or avocado oil, divided
½ yellow onion
4 cloves garlic, minced and divided
½ head bok choy, roughly chopped
1 ½ cups steamed brown rice
2 eggs
2 radishes, thinly sliced
1 cucumber, thinly sliced
Bean sprouts (for garnish)

Preparation

Thinly slice steak into ¼-inch slices. Whisk together soy sauce, lemons, honey, and garlic. Add steak and marinate 30 minutes to an hour in the refrigerator.
In a large nonstick skillet, heat ½ tablespoon oil over medium heat. Add onions and cook until soft, 5 to 6 minutes. Remove to a plate.
In the same skillet, add another ½ tablespoon oil. Add half of the remaining garlic and the bok choy. Sautee over medium heat until bok choy is wilted and remove to plate.
Add another ½ tablespoon oil to the skillet. Add steak, including marinade, and cook over medium-low heat, stirring, until steak is cooked through and sauce starts to simmer. Add onions back to pan and simmer until sauce is reduced and thickened.
Meanwhile, add remaining oil to another skillet. Heat over medium-low heat and add remaining garlic and rice. Stir-fry until crispy.
Fill a small saucepan with a few inches of water. Bring to a boil and gently add eggs. Lower heat to a simmer and cook eggs 5 to 6 minutes for soft yolks. Remove eggs with a slotted spoon and run under cold water to stop the cooking. Carefully peel eggs.
Assemble bowls: divide rice into 2 bowls. Top with steak and bok choy. Cut eggs in half and place on top, and add any additional toppings, like radishes, cucumber, bean sprouts, or any other fresh vegetables you would like.

Ingredient Variations and Substitutions

You can use any cut of steak that you wish, but tougher cuts may need to be tenderized.

You can use soy sauce in place of tamari if you are not gluten-free.

You can use other greens, such as spinach or kale, in place of bok choy.

Fry or poach your eggs instead of soft-boiling if you’d like.

Cooking and Serving Tips

You can make this meal even easier by using leftover cooked brown rice that just needs to be pan-fried with a touch of heart-healthy olive oil and garlic. Freeze steak up to 10 minutes to make slicing easier.

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