Filipino Beef Caldereta with Steamed Jasmine Rice

Tender cubes of sirloin simmered in a rich tomato-soy sauce with tender potatoes, carrots, bell peppers, and sweet peas, served over fluffy jasmine rice.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 5
• Cuisine: Filipino
• Difficulty: Medium

Dietary

• High-Protein
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• comfort food
• savory
• rich

Ingredients

• 2 pound beef top sirloin (cut into 1-inch cubes)
• 2 tablespoon canola oil
• 1 yellow onion (medium, chopped)
• 4 clove garlic (minced)
• 1 can canned tomato sauce (15 oz can)
• 1 can canned diced tomatoes (14.5 oz can, undrained)
• 1 can canned sweet peas (15 oz can, drained)
• 2 Russet potatoes (medium, peeled and cut into 1-inch cubes)
• 2 carrots (medium, peeled and sliced into 1/2-inch rounds)
• 1 red bell pepper (medium, chopped into 1-inch pieces)
• 0.25 cup soy sauce
• 2 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup jasmine rice (uncooked)
• 3 cup water

Instructions

1. Combine the jasmine rice, water, and 1/2 teaspoon of the salt in a medium pot. Bring to a boil over medium-high heat, reduce heat to low, cover tightly with a lid, and cook for 18 minutes until tender and water is absorbed. Remove from heat and keep covered.
2. Season the beef top sirloin cubes with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the canola oil in a large Dutch oven or deep pot over medium-high heat. Sear the beef cubes for 5 to 6 minutes until browned on all sides, then transfer to a plate.
3. Add the remaining 1 tablespoon canola oil to the pot over medium heat. Sauté the chopped yellow onion and minced garlic for 3 minutes until fragrant and softened.
4. Stir in the canned tomato sauce, canned diced tomatoes with juices, soy sauce, Worcestershire sauce, and bay leaves. Return the browned beef and any accumulated juices to the pot.
5. Add the cubed Russet potatoes and sliced carrots. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the beef and root vegetables are fork-tender.
6. Stir in the chopped red bell pepper and drained sweet peas. Simmer uncovered for an additional 5 minutes until the peppers are tender-crisp. Discard the bay leaves and serve warm over the steamed jasmine rice.

Notes

Sirloin cooks quickly to tender perfection; stew cuts should be avoided to keep cooking time under 40 minutes.

Nutrition (per serving)

• Calories: 570
• Protein: 44 g
• Carbohydrates: 65 g
• Fat: 14 g
• Fiber: 7 g
• Sodium: 980 mg
• Saturated Fat: 4 g
• Sugar: 9 g
• Cholesterol: 85 mg