I've made this recipe several times. It's so easy for me to make on weeknights. My kids love it!
Japanese Beef Bowl
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
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Amount per serving
- Calories: 687
- Calories from fat: 28%
- Protein: 30g
- Fat: 21g
- Saturated fat: 7.4g
- Carbohydrate: 90g
- Fiber: 1.5g
- Sodium: 2003mg
- Cholesterol: 76mg
- 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)
- 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.
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