Yoshinoya Style Beef with Vegetables Rice Bowl
Transform your dinner routine with this crowd-pleasing Yoshinoya Style Beef with Vegetables Rice Bowl! Inspired by the beloved Japanese fast-food chain, this recipe features tender, flavorful slices of beef simmered in a savory-sweet sauce made with soy sauce, mirin, sake, garlic, and ginger. Paired with crisp-tender sautéed broccoli and carrots and served over a bed of fluffy Japanese short-grain rice, this dish is a perfect balance of hearty and wholesome. Ready in just 35 minutes, it's an ideal option for busy weeknights or when you're craving a taste of Japan at home. Easy to make yet incredibly satisfying, this beef rice bowl is sure to become a new family favorite!
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Ingredients
- 500 grams thinly sliced beef (such as ribeye or shabu-shabu cut)
- 1 medium yellow onion, thinly sliced
- 1 medium carrot, julienned
- 200 grams broccoli florets
- 60 ml low-sodium soy sauce
- 40 ml mirin
- 30 ml sake
- 150 ml water
- 2 tablespoons brown sugar
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water (to mix with cornstarch)
- 4 cups cooked white rice (Japanese short-grain preferred)
Directions
Step 1
Prepare all ingredients by thinly slicing the beef, onion, and carrot, and separating broccoli into bite-sized florets.
Step 2
In a medium saucepan, combine soy sauce, mirin, sake, water, brown sugar, grated ginger, and minced garlic. Heat over medium heat and stir until the sugar dissolves. Bring the mixture to a gentle simmer.
Step 3
Add the sliced onion to the sauce and cook for 3-4 minutes or until slightly softened.
Step 4
Add the thinly sliced beef to the sauce and cook for 5-7 minutes, stirring occasionally, until the beef is tender and fully cooked through.
Step 5
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce while stirring to thicken it to your desired consistency. Turn off the heat once thickened.
Step 6
In a skillet, lightly steam or sauté the carrot and broccoli florets until just tender but still crisp (about 3-4 minutes). Season lightly with a pinch of salt if desired.
Step 7
To assemble the bowls, add 1 cup of cooked rice as the base for each serving. Top the rice with a generous portion of the beef and onion mixture, followed by the sautéed vegetables.
Step 8
Serve hot and enjoy your Yoshinoya-style beef with vegetables rice bowl!
Nutrition Facts
| Serving size | (2017.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2704.1 |
| Total Fat 101.9g | 0% |
| Saturated Fat 40.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 350mg | 0% |
| Sodium 2389.5mg | 0% |
| Total Carbohydrate 305.4g | 0% |
| Dietary Fiber 11.0g | 0% |
| Total Sugars 49.9g | |
| Protein 126.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 250.3mg | 0% |
| Iron 15.1mg | 0% |
| Potassium 1879.6mg | 0% |
Source of Calories