Beef Bowl with Rice (Printable)

A satisfying bowl of tender beef and steamed rice in a rich savory sauce, perfect for easy weeknight dinners.

# What You'll Need:

→ Beef

01 - 1.1 lb beef sirloin or ribeye, thinly sliced

→ Rice

02 - 2 cups uncooked short-grain white rice

→ Sauce

03 - 1 cup dashi stock or low-sodium beef broth
04 - 4 tbsp soy sauce
05 - 2 tbsp mirin
06 - 1 tbsp sake
07 - 1 tbsp sugar

→ Aromatics

08 - 1 large onion, thinly sliced
09 - 2 green onions, thinly sliced (for garnish)

→ Optional Toppings

10 - 4 eggs (soft-poached or raw, authentic style)
11 - Pickled ginger (beni shoga)

# How to Make It:

01 - Rinse the rice under cold water until the water runs clear. Cook according to package instructions or using a rice cooker.
02 - Heat a large skillet over medium heat and combine dashi, soy sauce, mirin, sake, and sugar. Stir to dissolve sugar.
03 - Add the sliced onion to the skillet and simmer for 5 minutes until softened.
04 - Add the thinly sliced beef to the skillet, spreading the pieces apart. Simmer 3 to 5 minutes until just cooked through.
05 - Taste the sauce and adjust seasoning if desired.
06 - Divide cooked rice among four bowls. Top with beef and onions, spooning sauce over the rice.
07 - Garnish with sliced green onions, pickled ginger, and optionally a soft-poached or raw egg. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than takeout, with less stress and way more flavor.
  • The sauce-soaked rice is honestly the best part, and you get to eat every bit of it without guilt.
  • You feel like you've cooked something impressive, even though you're really just letting beef and aromatics do the heavy lifting.
02 -
  • Don't let the beef sit in the hot sauce too long or it becomes tough and rubbery—three to five minutes is the sweet spot, and if you're using thinner slices, it's closer to three.
  • The rice needs to be freshly cooked and hot when you assemble the bowls, because warm rice soaks up the sauce while cold rice just repels it and stays separate.
03 -
  • Slice your beef against the grain if you're doing it yourself—it breaks down the muscle fibers and makes every bite more tender.
  • Have everything prepped before you start cooking; this dish moves fast, and scrambling for an ingredient mid-simmer breaks the rhythm.

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