This popular fast food is perfect for a quick weeknight meal. It is a quick-simmered mixture of thin slices of beef and onions cooked in sweet soy broth. Served over white rice and surrounded by pickles and a vegetable side, this is a wonderful dish to put together quickly any time. With minimal prep, a short list of ingredients, and less than a half hour cooking time makes gyudon an easy meal.

Gyudon – Beef and Onion Rice Bowl

This quick-simmered beef and onions in a flavored broth is a simple and delicious dish that comes together in under 30 minutes. Start making the rice a little earlier to ensure it's ready in time.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: Japanese

Prep Time: 5

Cook Time: 25

Chilling steak: 30

Total Time: 1

Servings:

Author: My Hungry Traveler

Equipment

Large skillet

Ingredients

1 lb Boneless rib-eye steak, fat removed
1 tsp Instant dashi granules
¼ cup Soy sauce
¼ cup Sake
3 tbsp Mirin
3 tbsp Sugar
1 medium Onion, halved and sliced from stem to stem into thin crescents
1½ tsp Fresh ginger, minced
1 RECIPE Cooked white rice
1 stalk Scallion, cut into ¼-inch slices (garnish)
Pickled red ginger, store bought

Instructions

Prep – Make rice. Cut rib-eye in half and put in freezer for 30 minutes to firm up for slicing. After a half hour, remove a half steak and cut across the grain into super thin slices. Put aside and repeat with the other half.
In a large skillet, bring 1¼ cups of water to a boil. Whisk in instant dashi granules until dissolved. Whisk in soy sauce, sake, mirin, and sugar. Continue boiling for about 8 minutes to start reducing liquids. Reduce heat to medium, mix in onions, and cook for another 5 minutes.
Add beef and stir constantly for another 3 minutes until beef loses its pink and is barely cooked through. Stir in minced fresh ginger and cook 1 minute more.
Scoop rice into serving bowls and top with beef and its juices. Serve with pickled ginger and sprinkle sliced scallions around the top.