Quick Salted Scallion Beef Bowl (Gyudon)
A speedy and savory Japanese-inspired beef bowl featuring tender Angus beef, fresh scallions, and a silky onsen egg for a perfectly balanced meal.
Inspired by the classic Japanese gyudon, this salted scallion beef bowl focuses on bold, savory flavors and ease of preparation. By pan-searing marinated beef with plenty of fresh scallions, you achieve a delightful texture and aroma that is elevated by the rich, creamy yolk of a perfectly cooked onsen egg. It is a quick, satisfying meal perfect for busy weeknights.
Ingredients
- 100 g Angus beef slices
- 1 large green onion
- 8 g garlic pepper BBQ sauce
- 1 onsen egg
- 1 bowl steamed white rice
- to taste sesame seeds
- to taste seaweed flakes
Instructions
- 1Prep the green onions
Take a fresh, large green onion and use a sharp cleaver to slice it into thin, uniform pieces. Set these aside to use for seasoning the beef later.
Tip: Keep your fingers curled away from the blade when chopping to ensure safety. - 2Prepare the beef
Lay out your 100 grams of Angus beef slices on a clean cutting board. Use your cleaver to cut each slice in half, creating bite-sized pieces that will cook evenly.
Tip: Cutting the beef into uniform smaller pieces helps them cook faster and absorb the marinade better. - 3Marinate the beef
Place the cut beef slices into a metal container. Pour in 8 grams of Garlic Pepper BBQ sauce, ensuring the meat is evenly coated for optimal flavor.
Tip: If you dont have this specific sauce, a mixture of soy sauce, minced garlic, and black pepper makes a great home alternative. - 4Mix the ingredients
Add the freshly chopped green onions into the container with the beef and sauce. Use a gloved hand to thoroughly mix all the components together until every piece of meat is well seasoned.
Tip: Mixing by hand ensures the scallions are distributed evenly throughout the meat for consistent flavor in every bite. - 5Pan-fry the beef
Heat a frying pan with a small amount of oil over medium-high heat. Add the seasoned beef and scallion mixture, spreading it out into a single layer to ensure even searing.
Tip: Ensure the pan is sufficiently hot before adding the beef to achieve a nice sear. - 6Plate the bowl
Once the beef is cooked through and the moisture has evaporated, spoon the mixture over a bowl of steamed white rice.
Tip: Add an onsen egg in the center and a sprinkle of sesame seeds to elevate the presentation and taste. - 7Garnish and serve
Carefully crack the onsen egg into the center of the bowl. Sprinkle with sesame seeds and seaweed flakes to finish before serving.
Tip: For the best texture, ensure the egg is at room temperature before cracking it over the hot beef. - 8Finish cooking
Using tongs, continuously stir and press the slices against the pan to ensure they are fully cooked. Let the excess moisture evaporate completely to achieve a nice, caramelized sear on the beef.
Tip: Keep the beef moving in the pan to ensure even browning and to prevent the sauce from burning.
