Pan-Fried Silpancho with Tomato and Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Silpancho is a traditional Bolivian layered dish featuring thin breaded beef, rice, fried eggs, and a fresh tomato-onion salsa. This latin american-inspired beef ready in about 45 minutes pairs pounded thin beef round steak, white rice, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz, pounded thin beef round steak
• 1 cup white rice
• 2 large eggs
• 1/2 medium, finely chopped white onion
• 1 medium, diced tomato
• 2, minced garlic cloves
• 1/2 cup all-purpose flour
• 1, beaten egg (for breading)
• 3/4 cup bread crumbs
• 1/4 cup vegetable oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 cups water

Instructions

1. Step 1: Rinse and drain 1 cup white rice, then bring 2 cups water to a boil in a medium pot over high heat. Add the rice and 1/2 tsp salt, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered.
2. Step 2: Season 8 oz beef round steak with 1/2 tsp salt and 1/2 tsp ground black pepper. Place 1/2 cup all-purpose flour on a plate, 1 beaten egg in a shallow bowl, and 3/4 cup bread crumbs on another plate. Dredge the beef first in flour, then dip in beaten egg, and finally coat with bread crumbs.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. When oil shimmers, carefully place the breaded steak and cook for 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
4. Step 4: In a small bowl, combine 1/2 medium finely chopped white onion, 1 medium diced tomato, 2 minced garlic cloves, and a pinch of salt. Mix gently to create a fresh salsa.
5. Step 5: In the same skillet, reduce heat to medium and fry 2 large eggs sunny side up until the whites are set but yolks remain runny, about 3 minutes.
6. Step 6: To assemble, place a scoop of cooked white rice on each plate, top with the fried breaded beef, then the fresh tomato-onion salsa, and finally the fried eggs. Serve immediately.