Japanese Beef Bowl

Japanese Beef Bowl Recipe
Karen Steffens
A simple weeknight dinner full of Japanese flavor. To slice beef thinly, wrap and place in freezer for 30 minutes before cutting.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 687
Caloriesfromfat 28 %
Protein 30 g
Fat 21 g
Satfat 7.4 g
Carbohydrate 90 g
Fiber 1.5 g
Sodium 2003 mg
Cholesterol 76 mg

Ingredients

2 cups short- or medium-grain rice
1 teaspoon salt
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sake
1 small onion, thinly sliced
1 tablespoon oil
1 pound beef sirloin, thinly sliced
2 tablespoons chopped cilantro
Pickled ginger slices (optional)

Preparation

1. In a 4-quart pan, bring 3 cups water to a boil. Add rice and salt. Cover and reduce heat to simmer, then cook until almost tender, 15 minutes. Turn off heat and let stand, covered, for 5 minutes before fluffing with a fork.

2. In a small pan, bring soy sauce, sugar, sake, and 3/4 cup water to a boil. Remove from heat and reserve.

3. In a 10-inch frying pan over high heat, cook onion in oil until it begins to brown, 3 to 5 minutes. Add beef and continue stirring for 2 minutes, then add 1/2 cup of soy-sake sauce and stir until beef is cooked, 2 minutes longer.

4. Divide rice among 4 bowls. Top with beef, remaining sauce, and cilantro. Serve with ginger, if desired.

Note: Nutritional analysis is per serving.

Note:

Eleanor Kondo Ream, Salt Lake City,

May 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note