Savory, slightly sweet, and bursting with umami, this comforting rice bowl is quick to make and packed with colorful veggies. Perfect for busy weeknights!
📝 Ingredients (Serves 2–3):
- 1 ½ cups cooked Japanese short-grain rice (or any steamed white rice)
- 200g (7 oz) thinly sliced beef (ribeye or sirloin is ideal)
- ½ small onion, thinly sliced
- ¼ red bell pepper, thinly sliced
- ¼ yellow bell pepper, thinly sliced
- ¼ green bell pepper, thinly sliced
- 2 teaspoons vegetable oil
🍜 For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake (or water if avoiding alcohol)
- 1 tablespoon sugar
- ¼ cup dashi stock (or water with a pinch of fish sauce)
Optional Garnish:
- Chopped green onions or spring onions
- Toasted sesame seeds
🔪 Step-by-Step Instructions:
Step 1: Prepare the Rice
- Cook your rice and keep it warm. Use Japanese short-grain rice for the best texture.
Step 2: Make the Sauce
- In a small bowl, mix soy sauce, mirin, sake, sugar, and dashi. Stir until the sugar dissolves.
Step 3: Sauté the Onion
- Heat 1 tsp of oil in a non-stick skillet over medium heat.
- Add sliced onions and sauté for about 2 minutes until soft and slightly translucent.
Step 4: Add the Beef
- Add the sliced beef to the pan. Cook until it starts to brown, about 2–3 minutes.
Step 5: Add Sauce
- Pour the prepared sauce over the beef and onions.
- Simmer for 3–4 minutes until the sauce slightly thickens and the beef is fully cooked.
Step 6: Stir-Fry the Bell Peppers
- In a separate pan, heat 1 tsp oil.
- Stir-fry red, yellow, and green bell peppers for 1–2 minutes until just tender but still colorful and crisp.
- (Or add them to the beef pan in the last 1–2 minutes if you prefer fewer dishes.)
Step 7: Assemble the Bowl
- Scoop warm rice into bowls.
- Top with the beef and onions, then scatter the colorful capsicums on top.
Step 8: Garnish & Serve
- Sprinkle with green onions and sesame seeds if desired.
- Serve hot with pickled ginger or miso soup on the side.
🕒 Total Time:
Prep: 10 mins | Cook: 15 mins | Ready in: 25 mins
🌟 Tips:
- For ultra-thin beef, freeze it for 20–30 minutes and slice with a sharp knife.
- Substitute beef with chicken or tofu for variations.
- Store leftovers in the fridge for up to 2 days.
🌟 Tips:
- For ultra-thin beef, freeze it for 20–30 minutes and slice with a sharp knife.
- Substitute beef with chicken or tofu for variations.
- Store leftovers in the fridge for up to 2 days.