Beef Bowl with Rice (Printable version)

Tender beef and onions simmered in savory sauce over fluffy steamed rice for a comforting main dish.

# List of ingredients:

→ 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 rice under cold water until 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 for 2-3 minutes until softened.
03 - In a bowl, combine dashi stock, soy sauce, mirin, sake, and sugar. Pour into skillet with onions and bring to a gentle simmer.
04 - Add sliced beef evenly to the skillet. Simmer for 5-7 minutes until beef is cooked through and tender, skimming off any foam or fat as needed.
05 - Fluff cooked rice and divide among bowls. Spoon beef and onion mixture with sauce over rice. Garnish with spring onions and pickled ginger if desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes flat, which means you can go from craving it to eating it faster than ordering takeout.
  • The beef stays tender and absorbs this savory-sweet sauce that tastes way more complex than the ingredient list suggests.
  • One bowl somehow feels both indulgent and light, especially when you catch that pickled ginger bite at the end.
02 -
  • Don't overcook the beef—it will continue cooking slightly in the residual heat, so pull it off the flame just when it stops looking raw on the outside.
  • The quality of your dashi or stock matters more than you'd think; a good one transforms the entire bowl from good to unforgettable.
  • If your sauce tastes too salty, add a splash of water next time, not more mirin—balance is everything here.
03 -
  • Cold beef from the butcher counter slices more easily than room-temperature beef, so ask your butcher to slice it or partially freeze it yourself before cutting.
  • Don't skip rinsing the rice—it's the small step that separates sticky rice from rice with individual grains that catch the sauce perfectly.
  • Taste your sauce before adding the beef; if it seems too salty, it will intensify as it reduces, so adjust early.

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