Simple Beef Bowl. Today, we’re doing a simple beef bowl!
Something hearty, filling – and quick (taking no longer than 10-15 minutes).
The key ingredient in this recipe is the beef broth we’ll make.
No don’t go with a store-bought broth.
Instead, we’ll build our broth by blanching thin cuts of beef – in a small amount of water.
Then, we’ll season the beef broth with just the right amount of soy sauce and sugar.
Next, throw in a handful of sliced onions to tenderize the meat, as well as providing some contrasting texture.
At the end – my favorite part – we’ll pour 2 beaten eggs over the top. The beaten eggs will set with the sliced beef.
Gently scoop a piece of this topping over a bowl of freshly made rice… and you have an amazing meal!
One bite… and it had me doing my happy dance!
The steps for this recipe are straightforward – so I’ll only iterate a few key points below
Key cooking notes for Simple Beef Bowl:
When prepping, pat-down the thin slices of beef with a few paper towels – this will remove the residual liquid, making for a cleaner-tasting broth.
When blanching the beef, flavor the water with a small amount of chicken stock powder. This will get the broth tasting much deeper.
When boiling everything together, use a small pot!
Towards the end – and before you add the beaten eggs - make sure the pot is on a high heat and boiling hard. This will make the egg mixture settle on top.
This recipe will create enough serving for two people.
For garnish, use a few sprinkles of Japanese Shichimi and Pickled Ginger.
Alrighty ya’ll – I sincerely hope you guys enjoy this recipe (…it brought me memories of my high school days when I used to sprint to Yoshinoya for lunch!)
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Fresh Beef Broth
- 200 grams Thinly Sliced Beef (We used sirloin)
- 1.5 cups Water
- ⅓ teaspoon(!) Chicken Stock Powder
Beef Bowl Topping
- 1 Cup Fresh Beef Broth (from above)
- 2.5 Tablespoons Soy Sauce
- 1 Tablespoon Sugar
- 1 whole Onion
- 2 Eggs
- 1 Cup Cooked White Rice
Beef Bowl Garnish
- Few shakes of Shichimi (Optional)
- Few slices of Pickled Ginger (Optional)
Make Beef Broth
- Take out a few paper towels and pat-off any excess liquid from the thinly sliced beef (200g).
- If there are any large pieces, use your hands and tear them into smaller pieces.
- Pour 1.5 Cups of water into a pot. Add in Chicken Stock Powder (⅓ teaspoon!). Bring the pot to a boil.
- Then blanche a few beef pieces at a time - until they don't have any red in the meat. Complete for the whole 200 grams. Place them aside.
- Now the broth will have alot of bubbles and residue floating on top of the surface. Skim that off.
- Then measure 1 cup of the beef broth.
Cook Beef Bowl
- Take out a small pot (don't use a large one). Then pour-in 1 Cup of beef broth.
- Season with Soy Sauce (2.5 Tablespoons) and Sugar (1 Tablespoon).
- Dice one whole onion into thin strips. Add the onion slices into the pot.
- Next, add the blanched beef pieces back into the pot.
- Bring the pot up to a boil now.
- While you wait for the pot to boil, crack two eggs into a bowl. Whisk it thoroughly.
- Once the pot comes to a boil, simmer on MEDIUM heat for 3 minutes.
- After 3 minutes, raise the heat to a HIGH.
- The pot should be vigorously boiling. Then gently add the beaten eggs in a circular motion into the pot.
Arrange Beef Bowl
- Scoop white rice into a bowl. Then use a kitchen spoon and scoop-on some of the beef topping.
- Don't forget to scoop on a few spoonfuls of the broth as well.
- Garnish with Shichimi and a few slices of pickled ginger.
- Bon Appetit!