This quick and hearty beef bowl is ready in just 10 minutes—perfect for lunch or a busy weeknight meal!
The garlicky, sweet and savory yakiniku-style sauce is absolutely addictive. Topping it with a hot spring egg makes the flavor even richer and more satisfying. A great stamina-boosting dish for hot weather!
15 minutes
Karini Aya
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 oz sliced beef (thinly-sliced chuck, ribeye, or any stir-fry cut)
- 2 hot spring eggs (onsen tamago)
- 1 tsp. sesame oil (for cooking)
- additional sesame oil, to finish
- steamed rice, as needed
- black pepper, to taste
- A4 in Japanese long green onion, finely chopped
- A1 tbsp. sake (or dry white wine)
- A1 tbsp. soy sauce
- A1 tbsp. mirin
- A1 tbsp. sugar
- A1 tbsp. toasted sesame seeds
- A1 tsp. garlic paste (or grated garlic)
- gochujang (Korean chili paste), to taste (optional toppings)
- chopped green onions (optional toppings)
INSTRUCTIONS
- 1
Prepare the beef
Cut the sliced beef into bite-sized pieces and season lightly with salt and black pepper.
- 2
Cook the beef
Heat 1 tsp. sesame oil in a skillet over medium heat. Add the beef and cook until browned.
Add the mixed ingredients from A (long onion, sake, soy sauce, mirin, sugar, sesame seeds, and garlic) and increase the heat slightly. Cook briefly to allow the sauce to reduce slightly. Turn off the heat and finish with a drizzle of sesame oil and a dash of black pepper.
- 3
Assemble the bowls
Serve steamed rice in bowls, top with the cooked beef and a hot spring egg.
Add gochujang or chopped scallions if desired.
RecipeID
77
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I’ve lived in Italy, the UK, and Brazil since childhood. I’ve always loved eating, and over the years, I found joy in recreating dishes I encountered abroad, adapting them into home-cooked meals. Now I live in Japan with my Italian husband and our four young children. Since my kids are still small, I try to prepare meals that help them enjoy a wide variety of ingredients in a healthy way. Cooking every day can be challenging, but hearing “It’s delicious!” from those I cook for makes me happy and motivates me to keep going. I hope to share recipes that make cooking something to look forward to. Profile I spent several years of my elementary school days in Milan, Italy, where I was captivated by the country’s culture and way of life. My desire to study the Italian language and culture never faded, and during university I participated in an exchange program at the University of Bologna. While there, I was deeply moved by the authentic Italian dishes I tasted, which led me to recreate them at home and explore countless local restaurants. After graduating from university, I worked as a systems engineer, joining projects in both the UK and Brazil. These countries, with their rich mix of cultures, introduced me to diverse cuisines and unique ingredient uses that greatly expanded my culinary knowledge. Later, I married my Italian husband and lived in the UK for several years, where I gave birth to our first child. And of course, my husband’s mamma makes the most wonderful authentic Italian food!