Beef Bowl with Rice (Printable)

Tender beef and onions simmered in a rich sauce, served atop fluffy steamed rice.

# What You Need:

→ Beef

01 - 1.1 lbs thinly sliced beef sirloin or ribeye

→ Rice

02 - 2 cups short-grain white rice
03 - 2.5 cups water

→ Sauce

04 - 1 cup dashi stock or beef broth
05 - 1/4 cup soy sauce
06 - 2 tablespoons mirin
07 - 2 tablespoons sake
08 - 1 tablespoon sugar

→ Vegetables & Garnish

09 - 1 large onion, thinly sliced
10 - 2 spring onions, finely sliced
11 - 1 tablespoon pickled ginger (beni shoga), optional

→ Oil

12 - 1 tablespoon vegetable oil

# Steps:

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

# Expert Advice:

01 -
  • The whole thing comes together in thirty minutes, which means you can make an impressive weeknight dinner without stress.
  • There's something deeply satisfying about how the savory sauce soaks into the rice while the beef stays tender and practically melts in your mouth.
  • Once you nail this, you'll find yourself craving it and making it again and again because it hits all the comfort-food marks.
02 -
  • Don't skip rinsing the rice—it's the difference between fluffy separate grains and a starchy, gluey mess.
  • The beef is done the moment it changes color through; any longer and it gets tough and stringy, which defeats the whole point of using good sliced beef.
  • If your sauce tastes too salty, a tiny pinch more sugar and a splash of water can save it, but it's easier to start conservative and adjust as you go.
03 -
  • If you can't find dashi, make a quick one by simmering a piece of kombu in the broth for five minutes, then fishing it out—you'll taste the difference.
  • Cut your beef against the grain if it's a thicker cut, and ask the butcher for help if you're unsure; it's the one technique that genuinely changes the texture of the final dish.

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