Japanese Beef Bowl

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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

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

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

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

Add Note

Japanese Beef Bowl Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy