Gyudon Rice Bowl
A classic Japanese beef bowl dish made with thinly sliced beef and savory sauce, served over a bed of steaming hot rice.
Ingredients
- ●1 pound Beef (thinly sliced)Sirloin or ribeye work well
- ●1/2 cup Gyudon sauce (gluten-free)Homemade or store-bought
- ●2 cups Japanese riceShort-grain rice works best
- ●1/4 cup Green onionsThinly sliced
- ●1 tablespoon Sesame seedsToasted
- ●2 tablespoons Soy sauce (gluten-free)Adjust to taste
- ●1 tablespoon Sushi vinegarTo taste
- ●to taste Salt
- ●to taste Pepper
Instructions
- 1
Cook Japanese rice according to package instructions. Set aside.
- 2
In a small bowl, whisk together soy sauce, sushi vinegar, and sesame oil. Set aside.
- 3
Heat a large skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking.
- 4
Add thinly sliced beef to the skillet and cook for 2-3 minutes per side, or until browned and cooked to desired level of doneness.
- 5
Remove beef from skillet and set aside. Leave any accumulated juices in the skillet.
- 6
Add gyudon sauce to the skillet and stir to combine with any remaining juices.
- 7
Return beef to the skillet and stir to coat with gyudon sauce. Cook for an additional 1-2 minutes.
- 8
To serve, place a scoop of cooked Japanese rice in a bowl, then top with beef and sauce.
- 9
Garnish with green onions and toasted sesame seeds. Serve immediately.
- 10
Adjust seasoning with salt and pepper to taste.