Options

Format:
Include:
PRINT
See more
Karen Steffens Photo by: Karen Steffens

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.

Sunset MAY 2006

  • Yield: Makes 4 servings
  • Total:30 Minutes

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.

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
advertisement

Go to full version of

Japanese Beef Bowl recipe

advertisement