Beef Bowl with Steamed Rice (Print Version)
Tender beef sautéed with onions in savory sauce, served over fluffy steamed rice. Quick, satisfying, and perfectly balanced.
# What You Need:
→ Beef
01 - 1.1 lb beef sirloin or flank steak, thinly sliced
02 - 1 tablespoon cornstarch
03 - 1 tablespoon soy sauce
04 - 1 teaspoon sesame oil
→ Vegetables & Aromatics
05 - 1 large onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 2 green onions, sliced plus extra for garnish
→ Sauce
08 - 1/4 cup soy sauce
09 - 2 tablespoons mirin or sweet rice wine
10 - 1 tablespoon brown sugar
11 - 1 tablespoon oyster sauce
12 - 1/2 cup beef broth
13 - 1 teaspoon grated fresh ginger
→ Rice
14 - 1.5 cups jasmine or short-grain rice
15 - 2.5 cups water
→ Optional Garnishes
16 - Toasted sesame seeds
17 - Pickled ginger
# How to Prepare:
01 - Rinse the rice under cold water until the water runs clear. Combine with water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
02 - In a bowl, toss the sliced beef with cornstarch, 1 tablespoon soy sauce, and sesame oil. Set aside to marinate while preparing other ingredients.
03 - In a small bowl, mix together 1/4 cup soy sauce, mirin, brown sugar, oyster sauce, beef broth, and ginger.
04 - Heat a large skillet or wok over medium-high heat. Add a splash of oil and sauté the onions for 2–3 minutes until slightly softened. Add garlic and cook for 30 seconds.
05 - Push onions to the side and add beef in a single layer. Sear for 1–2 minutes per side until just browned.
06 - Pour in the sauce and toss everything together. Simmer for 3–4 minutes until the beef is cooked through and the sauce thickens slightly. Stir in green onions.
07 - Fluff the steamed rice and divide among bowls. Top each with the beef mixture and spoon over extra sauce. Garnish with additional green onions, sesame seeds, and pickled ginger if desired.
# Expert Advice:
01 -
- The sauce creates this magical caramelized glaze on the beef that even my pickiest friend requests whenever she visits.
- From fridge to table in just 35 minutes, its rescued countless evenings when hunger threatened to destroy my patience.
02 -
- Cutting the beef when its still partially frozen rather than fully thawed gives you those restaurant-quality thin slices without fancy equipment.
- The rice needs that 10-minute resting period after cooking, a lesson I learned through several batches of gummy, undercooked grains.
03 -
- Marinate the beef for up to 3 hours if you have time, as this transforms the texture from good to velvety-tender without any special equipment.
- The sauce recipe makes a bit extra intentionally, keep it in a jar in the fridge for up to a week to drizzle over plain rice or vegetables for a quick flavor boost.