Beef budbod
A rice bowl meal that’s been around for decades in the province of Rizal, beef budbod (literally, sprinkle) consists of garlic fried rice, chopped beef, scrambled egg, tomatoes and scallions.
Servings 3 people
Ingredients
Beef
- 500 grams thinly sliced beef (1.1 pounds) sukiyaki or yakinuku cut is best
- ¼ cup soy sauce
- 1 tablespoon calamansi juice or use lime or lemon juice
- 1 teaspoon grated garlic
- ½ teaspoon ground black pepper
- 2 pinches sugar
Eggs
- 1 tablespoon cooking oil
- 3 eggs lightly beaten
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Garlic fried rice
- 2 tablespoons cooking oil
- 2 tablespoons chopped garlic
- 3 cups day-old rice
- 3 tablespoons liquid seasoning (we used Knorr)
Toppings
- chopped tomatoes
- chopped red onion
- thinly sliced scallions
- torn cilantro
To serve
- vinegar preferably spicy
Instructions
Marinate the beef
- Cut the beef into small pieces and place in a mixing bowl.
- Add the soy sauce, calamansi juice, garlic, pepper and sugar. Mix well.
- Leave to marinate.
Cook the eggs
- Heat the cooking oil in a frying pan.
- Pour in the beaten eggs and tilt the pan in all direction to allow it to spread.
- Cook just until done.
- Roll into a log, slide to a chopping board and slice thinly.
Cook the garlic fried rice
- Heat the cooking oil in a frying pan and sprinkle in the garlic.
- Cook until the garlic bits are just starting to brown then spread the rice over them.
- Drizzle the liquid seasoning over the rice.
- Stir fry until the rice is heated through.
Cook the beef
- Heat a frying pan and coat the bottom with oil.
- Drain the beef and spread on the hot oil.
- Cook for a minute, stir and continue cooking until the meat changes color and the pan juices have dried up.
- Scoop out the beef, transfer to a chopping board and roughly chop.
- Pour off excess rendered fat from the pan, reheat and put the beef back in.
- Cook until the beef is done and lightly caramelized.
Assemble and serve
- Mold the garlic fried rice into shallow bowls.
- On top of the rice, arrange the beef, chopped tomato and onion, and egg slices.
- Sprinkle the scallions and cilantro over the assembled beef budbod.
- Serve with vinegar on the side.
