Silpancho Layered Beef and Rice Plate with Tomato Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A traditional Bolivian dish featuring breaded beef over rice topped with a fresh tomato and onion salsa, finished with a fried egg. This latin american-inspired beef ready in about 50 minutes blends thinly sliced beef steak, white rice, large eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 550 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 1 lb thinly sliced beef steak
• 1 1/2 cups white rice
• 4 large eggs
• 1 medium white onion, thinly sliced
• 2 medium ripe tomatoes, diced
• 2 tsp divided salt
• 1 tsp divided black pepper
• 1/2 cup all-purpose flour
• 1/2 cup for frying vegetable oil
• 2 tbsp fresh parsley, chopped
• 3 cups water

Instructions

1. Step 1: Rinse 1 1/2 cups white rice under cold water, then combine with 3 cups water and 1 tsp salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer for 18 minutes until rice is tender and water absorbed.
2. Step 2: While rice cooks, season 1 lb thinly sliced beef steak with 1 tsp salt and 1/2 tsp black pepper. Lightly dredge each slice in 1/2 cup all-purpose flour, shaking off excess.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the floured beef slices for 2-3 minutes per side until golden brown and cooked through; drain on paper towels.
4. Step 4: In a bowl, mix 1 medium thinly sliced white onion, 2 diced ripe tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley to create a fresh salsa.
5. Step 5: In a separate skillet, fry 4 large eggs sunny-side up over medium heat until whites are set but yolks remain runny.
6. Step 6: To assemble, spread cooked rice on plates, layer the fried beef slices on top, spoon generous amounts of tomato salsa over the beef, and finish each plate with a fried egg.