Karen Steffens
Total Time
30 Mins
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.

How to Make It

Step 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.

Step 2

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

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

Ratings & Reviews

Reuben's Review

May 08, 2014
not gyu-don. If you add dashi broth some soy sauce and a pinch of sugar you would have beef bowl.

ltlbitz's Review

April 08, 2014
This meal was fantastic!!! Instead of using the cilantro and pickled ginger as garnishment, I marinated the beef with cilantro, fresh ginger and a splash of sake for about an hour. Loaded with lots of flavor, whole family loved it.

flourpower1218's Review

July 25, 2013

kelp0op's Review

January 28, 2012

StuckOutEast's Review

June 07, 2011
I've made this recipe several times. It's so easy for me to make on weeknights. My kids love it!