Beef Bowl with Rice (Printable version)

Tender beef and onions simmered in a savory sauce, served atop steamed rice for a satisfying meal.

# What you'll need:

→ Beef

01 - 1.1 lbs thinly sliced beef sirloin or ribeye

→ Rice

02 - 2 cups short-grain white rice
03 - 2 1/2 cups water

→ Sauce

04 - 1 cup dashi stock or beef broth
05 - 1/4 cup soy sauce
06 - 2 tbsp mirin
07 - 2 tbsp sake
08 - 1 tbsp sugar

→ Vegetables & Garnish

09 - 1 large onion, thinly sliced
10 - 2 spring onions, finely sliced
11 - 1 tbsp pickled ginger (beni shoga), optional

→ Oil

12 - 1 tbsp vegetable oil

# Directions:

01 - Rinse rice under cold water until clear. Combine rice with water in a rice cooker or saucepan and cook following manufacturer or package instructions.
02 - Heat vegetable oil in a large skillet over medium heat. Add sliced onions and cook for 2 to 3 minutes until softened.
03 - In a bowl, whisk together dashi stock, soy sauce, mirin, sake, and sugar. Pour mixture into the skillet with onions and bring to a gentle simmer.
04 - Add beef slices evenly into the pan. Simmer for 5 to 7 minutes until beef is cooked through and tender. Skim off any foam or excess fat as needed.
05 - Fluff cooked rice and divide into serving bowls. Spoon beef and onion mixture with sauce over rice. Garnish with spring onions and pickled ginger if desired. Serve immediately.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, making it perfect for nights when you're hungry but tired.
  • The sauce is forgiving—it builds its own depth from just a few pantry staples, no special prep needed.
  • Tastes even better the next day, so leftovers become an unexpected gift to yourself.
02 -
  • Don't overcrowd the pan when adding beef—it'll steam instead of stay tender, turning rubbery and sad.
  • If you can't find mirin, a splash of honey mixed with a tiny bit of rice vinegar gets you most of the way there in a pinch.
  • The rice matters more than you'd think—short-grain rice will hug the sauce, while long-grain stays separate and formal.
03 -
  • Ask your butcher to slice the beef thin for you; it cuts your cooking time almost in half and guarantees tender results.
  • Cook your rice first, then everything else—this way it's still warm when you serve, and the timing feels effortless.
  • Use a mix of dashi and beef broth if you have both; it gives you depth without overpowering the subtler flavors.

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