“Keto Filipino Breakfast: Savory Tapa Steak with Cauliflower Rice and Avocado Salsa”

Allergens

N/A

Ingredients

• 2 lbs beef sirloin, thinly sliced
• 1/2 cup coconut aminos
• 1/4 cup white vinegar
• 1/4 cup water
• 1/4 cup Swerve or other keto
• friendly sweetener
• 1/4 cup coconut oil, divided
• 6 cups cauliflower rice
• 3 avocados
• 1 small red onion, finely chopped
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. Prepare the marinade by combining coconut aminos, vinegar, water, sweetener, and half of the coconut oil in a bowl. Mix well.
2. Add the thinly sliced beef sirloin into the marinade and let it rest for at least 4 hours or overnight for best results.
3. In a large pan, heat the remaining coconut oil over medium high heat. Cook the marinated beef until brown and cooked through. Set aside.
4. Prepare the cauliflower rice according to package instructions. Season with salt and pepper to taste.
5. For the avocado salsa, combine chopped avocados, red onion, cilantro, lime juice, salt, and pepper in a bowl. Mix gently and set aside.
6. To plate, arrange the cooked Tapa steak atop the prepared cauliflower rice. Spoon the avocado salsa over the Tapa steak and serve immediately.

Chef’s Insight

The balance of flavors in this dish is essential to achieve a truly authentic Filipino breakfast experience while adhering to the keto diet.

Notes

Feel free to adjust the seasonings to your preference.