Beef Bowl with Rice (Printable)
Tender sautéed beef with onions and savory sauce, served atop steamed rice for a quick meal.
# Ingredient List:
→ Beef
01 - 1.1 lbs thinly sliced beef sirloin or ribeye
→ Rice
02 - 2 cups short-grain white rice
03 - 2 1/2 cups water
→ Sauce
04 - 1 cup dashi stock or beef broth
05 - 1/4 cup soy sauce
06 - 2 tbsp mirin
07 - 2 tbsp sake
08 - 1 tbsp sugar
→ Vegetables & Garnish
09 - 1 large onion, thinly sliced
10 - 2 spring onions, finely sliced
11 - 1 tbsp pickled ginger (beni shoga), optional
→ Oil
12 - 1 tbsp vegetable oil
# Directions:
01 - Rinse the rice under cold water until water runs clear. Combine rice and water in a rice cooker or saucepan and cook according to package instructions.
02 - Heat vegetable oil in a large skillet over medium heat. Add sliced onion and sauté until softened, about 2 to 3 minutes.
03 - Whisk together dashi stock, soy sauce, mirin, sake, and sugar in a bowl. Pour into skillet with onions and bring to a gentle simmer.
04 - Add the thinly sliced beef evenly over the sauce and onions. Simmer for 5 to 7 minutes until beef is cooked through and tender, skimming off foam or fat as needed.
05 - Fluff cooked rice and divide into bowls. Spoon beef and onion mixture with sauce over rice. Garnish with sliced spring onions and pickled ginger if desired. Serve immediately.
# Expert Tips:
01 -
- It comes together in 30 minutes, which means you can have dinner on the table before your kitchen even gets warm.
- The sauce soaks into the rice while the beef stays tender, creating layers of flavor in every spoonful.
- It tastes restaurant-quality but uses ingredients you can find anywhere, no specialty hunting required.
02 -
- Don't skip rinsing the rice—it's the difference between grains that stick together in a gluey clump and ones that stay separate and light.
- Keep that heat at medium, not high—rushing the beef means it won't absorb the sauce, and you'll end up with tough, flavorless meat instead of the tender thing you're after.
03 -
- Ask your butcher to slice the beef for you if your knife isn't sharp—it saves time and produces more even pieces than fighting with a dull blade.
- Make extra sauce if you're cooking for people who love it poured generously; you can always use less, but you can't make more once it's in the bowls.