Japanese · Dinner
Soy Sauce Beef Rice Bowl
Thin-sliced beef sirloin simmered in a soy sauce, mirin and dashi glaze with onion until tender and lacquered, then piled over steamed short-grain rice. Finished with scallion and a soft-cooked egg for richness, this gyudon-style bowl balances sweet, salty and savory notes in one fast weeknight plate.
$5
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
615Calories
41.2gProtein
21.8gFat
62.5gCarbs
14.6gSugar
2.1gFiber
2180mgSodium
330mgChol
7.9gSat Fat
720mgPotassium
75mgCalcium
4.2mgIron
2.6mcgVitamin B12
4mgVitamin C
protein-rich
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, thinly slice the onion and scallion, and crack the egg into a small bowl.
2
Simmer
Combine dashi, soy sauce, mirin and sugar in a saucepan over medium heat; bring to a gentle simmer for 1 minute until sugar dissolves.
3
Simmer
Add sliced onion and simmer over medium-low heat for 4 minutes until translucent and softened, then lay in beef slices and simmer for 3 to 4 minutes until cooked through.
4
Poach
In barely simmering water over low heat, poach the egg for 3 minutes until white is set but yolk stays runny.
5
Build
Spoon rice into a bowl, ladle beef, onion and glaze over the top, then top with egg, scallion and pickled ginger if using.
6
Plate
Serve immediately while the glaze is still warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g beef sirloin
- 400g400g cooked short-grain rice
- 11 small onion
- 90ml90ml soy sauce
- 60ml60ml mirin
- 160ml160ml dashi
- 14g14g sugar
- 22 eggs
- 22 scallion
- 7g7g pickled red ginger, optional
