Japanese Beef Rice Bowl (Gyudon)
Broccoli

A wholesome twist on classic Japanese gyudon featuring tender sliced beef and sweet onions simmered in a savory soy-mirin glaze, served alongside fluffy rice and crisp broccoli.

Ingredients

• 250 g beef rolls
• 1 onion
• 0.5 head broccoli
• 3 tbsp light soy sauce
• 2 tbsp mirin
• 1 tbsp honey
• 1 tsp salt
• 0.5 bowl water
• 1 dash dark soy sauce
• 1 tbsp oyster sauce
• 1 dash black pepper
• 1 tbsp cooking oil
• 1 bowl cooked white rice

Instructions

1. 1Slice the Onion

   

   Place half an onion on a wooden checkered cutting board and slice it evenly into thin strips using a sharp kitchen knife.

   Tip: Cut along the grain for a cleaner slice that holds its texture better when stir-fried.
2. 2Mix the Sauce Base

   

   Pour three spoonfuls of light soy sauce into a small metal bowl to begin creating the savory sauce base for the beef.

   Tip: Measure the soy sauce carefully to ensure a balanced flavor profile for the dish.
3. 3Add Honey

   

   Squeeze one spoonful of honey from a plastic bottle directly into the small metal bowl containing the soy sauce mixture.

   Tip: Honey adds a subtle natural sweetness that helps caramelize the sauce during simmering.
4. 4Blanch the Broccoli

   

   Transfer fresh green broccoli florets into a metal pot of boiling water seasoned with a little salt, and blanch for two minutes before removing.

   Tip: Adding salt to the boiling water preserves the bright green color and tender-crisp texture of the broccoli.
5. 5Blanch the Beef Rolls

   

   Drop the raw, thinly sliced beef rolls into a pot of rapidly boiling water for thirty seconds, then remove them promptly.

   Tip: Quickly blanching the beef removes excess impurities and cuts down on later cooking time.
6. 6Sauté the Onions

   

   Heat a small amount of oil in a white pan, add the sliced red onions, and stir-fry them using a spatula until they become soft.

   Tip: Cook over medium heat to soften the onions thoroughly without burning them.
7. 7Add Beef to Onions

   

   Transfer the previously blanched beef slices into the pan containing the softened and translucent red onions, preparing them for the sauce mixture.

   Tip: Ensure the onions are fully softened before adding the beef so they absorb the flavors evenly.
8. 8Pour in Sauce

   

   Pour the seasoned dark liquid sauce mixture, prepared earlier with soy sauce, mirin, honey, salt, and water, directly over the beef and onions in the pan.

   Tip: Pour evenly across the pan so the beef and onions coat uniformly as the sauce begins to heat.
9. 9Season with Black Pepper

   

   Shake a dash of black pepper over the beef and onions as they simmer in the rich sauce, enhancing the aroma and depth of the dish.

   Tip: Freshly ground black pepper provides the best flavor punch.
10. 10Simmer and Stir

    

    Stir the beef and onions continuously with a wooden spatula while letting them simmer on low heat in the dark brown sauce until completely cooked through and flavorful.

    Tip: Keep the heat on low during the simmer so the sauce reduces nicely without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions