Gyudon (Japanese Beef and Onion Rice Bowl)

Prepared with lean beef sirloin and controlled rice portions, this traditional dish offers a light, high-protein meal without alcohol or added heavy oils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g (1.43 lbs) lean beef sirloin, thinly sliced · 910 kcal in the whole recipe
• 200 g (1 cup) dry white rice · 720 kcal in the whole recipe
• 2 medium onions (220 g), thinly sliced · 88 kcal in the whole recipe
• 250 ml (1 cup) beef broth · 18 kcal in the whole recipe
• 4 tbsp (64 g) low-sodium soy sauce · 36 kcal in the whole recipe
• 2 tsp (10 g) sugar · 39 kcal in the whole recipe
• 1 tbsp (15 g) vinegar (instead of mirin/sake) · 3 kcal in the whole recipe
• 1 tbsp (15 g) fresh ginger, finely grated and julienned · 12 kcal in the whole recipe
• 2 tsp (10 g) sesame oil · 88 kcal in the whole recipe
• 2 stalks (30 g) green onion, finely chopped · 10 kcal in the whole recipe

Method

1. Rinse the dry rice, add water, and cook in a saucepan until tender and fluffy.

   

2. In a wide skillet, combine beef broth, low-sodium soy sauce, sugar, vinegar, sesame oil, and half of the fresh ginger; bring to a simmer and add sliced onions, cooking for 5 minutes at medium heat until soft.

   

3. Add the thinly sliced beef sirloin to the simmering liquid and cook for 4-5 minutes on low heat until cooked through and tender.

   

4. Divide the cooked hot rice into bowls, top with the juicy beef and onion mixture, and garnish with chopped green onion and remaining fresh ginger.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.