Beef Shawarma Rice Recipe Filipino Style
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Description
This beef shawarma rice recipe Filipino style is a fusion of Middle Eastern and Filipino cuisine. It's a hearty and flavorful one-pot meal that's perfect for busy weeknights. The tender and juicy beef is marinated in a blend of spices, then cooked with aromatic onions and garlic. The rice is cooked in the same pan, absorbing all the delicious flavors. The dish is topped with cucumber and tomato salsa and drizzled with creamy garlic sauce for an extra burst of flavor.Prep Time
Preparation for this dish takes around 20 to 30 minutes.Cook Time
Cooking time is around 45 minutes to an hour.Ingredients
For the beef shawarma:- 1 lb. beef sirloin, sliced into thin strips
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups jasmine rice, rinsed and drained
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 medium cucumber, diced
- 2 medium tomatoes, diced
- 1 small red onion, diced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- Salt and pepper to taste
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced
- 1 tbsp. lemon juice
- Salt and pepper to taste
Equipment
- Large skillet or wok
- Mixing bowls
- Measuring cups and spoons
- Cutting board and knife
Method
Step 1: Marinate the beef
In a mixing bowl, combine the lemon juice, olive oil, cumin, paprika, garlic powder, onion powder, salt, and black pepper. Add the beef strips and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.Step 2: Make the cucumber and tomato salsa
In another mixing bowl, combine the diced cucumber, tomatoes, red onion, parsley, mint, lemon juice, olive oil, salt, and pepper. Toss to combine and set aside.Step 3: Make the garlic sauce
In a small mixing bowl, combine the Greek yogurt, minced garlic, lemon juice, salt, and pepper. Stir until smooth and set aside.Step 4: Cook the beef and rice
In a large skillet or wok, heat the olive oil over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent. Add the marinated beef and cook until browned and cooked through. Remove the beef from the pan and set aside. In the same pan, add the rinsed jasmine rice, beef broth, and salt. Stir to combine and bring to a boil. Lower the heat and cover the pan. Simmer for 15 to 20 minutes, or until the rice is cooked and the liquid has been absorbed.Step 5: Assemble the dish
To assemble, top the cooked rice with the cooked beef. Add the cucumber and tomato salsa on top, then drizzle with the garlic sauce. Serve hot and enjoy!Notes
This dish can be made ahead of time and reheated in the microwave or on the stovetop. The cucumber and tomato salsa can be stored in the refrigerator for up to 3 days.Nutrition Info
This recipe makes about 6 servings. Each serving contains approximately:- Calories: 438
- Protein: 25g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1112mg
Recipe Tips
- For best results, use jasmine rice for this recipe as it has a delicate flavor that complements the beef and spices.
- You can substitute the beef with chicken if you prefer.
- Make sure to rinse the rice thoroughly before cooking to remove excess starch.
- The beef can be marinated overnight for a more intense flavor.
- Feel free to adjust the spices and seasonings to your liking.
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