Healthy Filipino Steak Bowl

filipino bowl
Kaleigh McMordie, MCN, RDN, LD
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 Hide 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 making it both delicious and healthy. Beef not only provides the body with complete protein but it also is an excellent source of vitamin B12 and iron which can help to reduce your risk for anemia.

The dish 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
  • 1/3 cup low sodium soy sauce
  • 2 small lemons, juiced
  • 1 tsp honey
  • 2 cloves garlic, minced
  • 1 tbsp freshly cracked black pepper
  • 2 tbsp olive or avocado oil, divided
  • 1/2 yellow onion
  • 4 cloves garlic, minced and divided
  • 1/2 head bok choy, roughly chopped
  • 1 1/2 cups steamed brown rice
  • 2 eggs
  • 2 radishes, thinly sliced
  • 1 cucumber, thinly sliced
  • Bean sprouts (for garnish)

Preparation

  1. Thinly slice steak into 1/4-inch slices. Whisk together soy sauce, lemons, honey, and garlic. Add steak and marinate 30 minutes to an hour in the refrigerator.

  2. In a large nonstick skillet, heat 1/2 tablespoon oil over medium heat. Add onions and cook until soft, 5 to 6 minutes. Remove to a plate.

  3. In the same skillet, add another 1/2 tablespoon oil. Add half of the remaining garlic and the bok choy. Saute over medium heat until bok choy is wilted and remove to plate.

  4. Add another 1/2 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.

  5. Meanwhile, add remaining oil to another skillet. Heat over medium-low heat and add remaining garlic and rice. Stir-fry until crispy.

  6. 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.

  7. 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.

Variations and Substitutions

You can use any cut of steak that you wish, but tougher cuts may need to be tenderized. The marinade will help to tenderize the meat, but you may want to use a meat mallet to break down muscle fibers.

Try different grains in your steak bowl. Quinoa and farro are delicious and nutritious ancient grains that can be used instead of brown rice. And you can use whatever greens you enjoy. Try using spinach or kale instead of bok choy or use a blend of all three. And lastly, fry or poach your eggs instead of soft-boiling if you’d like.

Lastly, this recipe can be adapted for those who follow a vegetarian or vegan diet. Marinate and grill firm tofu instead of steak and omit the eggs if you don't eat them. If you don't consume honey, use molasses or date syrup.

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.
  • Make twice as much as you plan to eat and save some for lunch the next day. Keep the cooked ingredients separate (and the eggs in the shell) until you are ready to eat. Warm it up or simply eat it cold.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?
Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. Avoiding anemia boost your red blood cells. NIH News in Health. Updated 2014.