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Japanese Beef Bowl

Karen Steffens
Total time 30 mins
Yield Makes 4 servings
A simple weeknight dinner full of Japanese flavor. To slice beef thinly, wrap and place in freezer for 30 minutes before cutting.

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)

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per serving.