Japanese · Dinner
Beef Bowl with Poached Egg
Seared beef sirloin simmered in a soy, mirin and dashi broth with onion, then ladled over steamed rice and topped with a soft poached egg. The runny yolk enriches the salty-sweet gyudon-style sauce, finished with scallion and pickled red ginger for brightness.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
22.4gFat
57.8gCarbs
17.6gSugar
2.1gFiber
1584mgSodium
410mgChol
7.9gSat Fat
740mgPotassium
80mgCalcium
4.2mgIron
2.6mcgVitamin B12
6.5mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, and thinly slice the onion and scallion separately.
2
Simmer
Combine dashi, soy sauce, mirin and sugar in a small saucepan over medium heat; simmer 2 minutes until sugar dissolves and liquid looks glossy.
3
Simmer
Add sliced onion and simmer over medium-low heat for 4 minutes until translucent and soft at the edges.
4
Simmer
Add beef sirloin in a single layer over medium heat for 3 minutes until no pink remains and broth reduces slightly.
5
Poach
Bring a small pot of water to a bare simmer over medium-low heat; poach the egg for 3 minutes until the white is fully set and yolk jiggles.
6
Plate
Spoon warm rice into a bowl, ladle beef and sauce over top, set the poached egg on the rice, then scatter scallion and pickled red ginger over the bowl.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 1 cup240ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sugar-white
- 11 onion
- 22 eggs
- 1 1/2 cup300g cooked white rice
- 22 scallion
- 2 tsp2 tsp pickled red ginger
- 2 tsp2 tsp vegetable-oil
