Filipino beef steak with cauliflower rice
Filipino beef steak with cauliflower rice
Instructions are for 4 servings. Please modify as needed.
Combine the beef, tamari, lime juice, garlic, and black pepper in a bowl. Toss until evenly coated and marinate for at least 30 minutes and up to 2 hours.
Heat some of the coconut oil in a large skillet over medium heat. Add the onions and cook until softened and lightly golden. Add the water, cover, and cook for another 2–3 minutes, or until tender. Transfer the onions to a plate and set aside.
Remove the beef from the marinade, reserving the marinade. Heat the remaining coconut oil in the same skillet over medium-high heat. Cook the beef in batches for 1–2 minutes per side, or until nicely browned and cooked to your liking. Avoid overcrowding the skillet so the beef sears rather than steams.
Return all the beef to the skillet and pour in the reserved marinade. Bring to a simmer and cook for 2–3 minutes, or until the sauce has reduced slightly. Return the onions to the skillet and toss to coat in the sauce.
Meanwhile, heat the coconut oil in a separate skillet over medium heat. Add the cauliflower rice and salt. Cook, stirring occasionally, until tender and any excess moisture has evaporated, about 5–7 minutes. Remove from the heat while the cauliflower rice is still light and fluffy.
Serve the beef and onions over the cauliflower rice with the sauce spooned on top. Garnish with parsley or cilantro and serve with lime wedges.
Lemon or lime?
Lime juice gives the dish a bright, fresh acidity that pairs beautifully with the savory tamari, beef, and caramelized onions. For a slightly milder citrus flavor, you can use lemon juice instead.
Other cuts of beef
You can use flank steak or skirt steak instead of sirloin. Slice the beef thinly against the grain for the most tender result.
Frozen cauliflower rice
Frozen cauliflower rice works just as well as fresh and makes this meal even quicker to put together. There’s no need to thaw it first. Cook it until tender and any excess moisture has evaporated.
Can I use chicken instead?
Yes. Thinly sliced boneless chicken thighs or chicken breast work well in place of the beef. Cook the chicken until it reaches an internal temperature of 165°F (74°C).
Make it spicy
For a little heat, add sliced fresh chili, chili flakes, or a drizzle of sugar-free chili sauce when serving.
Add more fat for extra satiety
For a richer and more filling meal, serve with a simple garlic and cilantro mayo on the side. Mix mayonnaise with minced garlic, chopped fresh cilantro, and a squeeze of lime juice.