Gyudon Beef Rice Bowl
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 25 min · Beef · dairy-free, high-protein
638 cal
32g protein
78g carbs
22g fat
per serving · estimated
Ingredients
- 1/2 lb thinly sliced beef
- 1 yellow onion
- 1/2 cup dashi stock
- 2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1 tbsp sake
- 1/2 tbsp sugar
- 2 cups cooked short-grain rice
- 2 tbsp pickled red ginger
Method (tap to check — screen stays awake)
- Slice onion into thin wedges. Combine dashi, soy sauce, mirin, sake and sugar in a wide pan.
- Bring the broth to a simmer and add the onion; cook 5 minutes until softened.
- Add thinly sliced beef, separating the pieces, and simmer 5-7 minutes, skimming any foam.
- Reduce heat and let the beef sit in the broth 2 minutes to absorb flavor.
- Spoon beef and onion over bowls of hot rice with some broth, and top with pickled red ginger.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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