Japanese Beef Gyudon
A comforting Japanese classic featuring tender, thinly sliced beef and sweet onion simmered in a savoury broth, served over fluffy rice. Quick to prepare, this dish is the perfect weeknight dinner.
Ingredients
sirloin steak1 piece200-250g
beef stock120 ml
mirin4 tbsp- Sshort-grain rice150 g
chilli flake1 pinch
soy sauce2 tbsp
spring onion1 whole
egg yolks2 whole
sesame seed1 tsp
ginger5 g
white onion0.5 wholemedium
Instructions
Chef's Tips
IMPORTANT! To achieve the traditional thin slices of beef required for Gyudon, place the sirloin steak in the freezer for 15 minutes to firm up before slicing. This makes cutting against the grain much easier.
Use British Lion Mark eggs if serving with a raw yolk as they’re safe to eat raw in the UK. Or swap for a soft-poached egg for a similar creamy finish
Cook the Rice
Cook the short-grain rice according to package instructions.
Prepare the Beef and Onion
After the 15 minutes in the freezer to firm up, slice the sirloin steak very thinly against the grain. Next, slice the onion into thick julienne strips.
Prepare the Spring Onion Garnish & Grate the Ginger
Finely slice the spring onion. Grate the ginger and set aside.
Make the Simmering Liquid
In a large frying pan or shallow pot, combine the beef stock, mirin, and soy sauce. Bring this mixture to a boil over medium-high heat.
Soften the Onion
Add the sliced onion to the boiling liquid. Reduce the heat slightly and simmer for 5 minutes until the onion begins to soften and become translucent.
Cook the Beef and Ginger
Add the thinly sliced sirloin steak to the pan. Cook for approximately 3 minutes, stirring occasionally, until the beef is fully cooked and the liquid has reduced slightly. Stir in the grated ginger during the final minute of cooking.
Assemble the Gyudon Bowls
Place a generous portion of the cooked short-grain rice into two serving bowls. Top the rice with the beef and onion mixture, ensuring some of the rich sauce is spooned over the rice.
Garnish and Serve
Garnish each bowl by placing an egg yolk in the centre, sprinkling with sesame seeds and chilli flake, and topping with the prepared sliced spring onion. Serve immediately.
