Beef Bowl Recipe

Rinse and cook rice

Rinse 2 cups rice under cold water until water runs mostly clear to remove excess starch. Drain. Combine rinsed rice, 2.25 cups water and 1 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 minutes. Fluff with fork and keep warm.

Prepare marinade

In a medium bowl, whisk together 1 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp sesame oil, 1 tbsp grated ginger, and 2 tsp minced garlic until sugar dissolves.

Marinate beef

Place 1 lb thinly sliced beef in the bowl and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 2 hours). If you prefer a slightly thicker glossy sauce, dissolve 1 tsp cornstarch in 1 tbsp cold water and set aside.

Cook beef

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until browned but not overcooked. Return all beef to the pan. Pour remaining marinade into the pan and bring to a simmer for 1–2 minutes, stirring, until sauce reduces slightly and coats the beef. If using cornstarch slurry, stir it in now and simmer 30–60 seconds until sauce thickens. Taste and adjust seasoning—add 1 tsp rice vinegar and 1 tsp honey or gochujang if you want tang or heat.

Prepare toppings while rice and beef cook: thinly slice 3 scallions on the diagonal; toast 1 tbsp sesame seeds in a dry pan over medium heat until fragrant, about 1–2 minutes; shred 1 cup cabbage; julienne or shred 1/2 cup carrot. If using eggs, soft-boil: bring a small pot of water to a gentle boil, add eggs and cook 6–7 minutes for jammy yolks, then transfer to ice water for 3 minutes and peel. Alternatively, fry eggs in a nonstick pan to desired doneness.

If using quick-pickled carrots or cucumbers, toss sliced vegetables with 1 tbsp rice vinegar and a pinch of sugar and salt and let sit 10 minutes.

Divide warm rice among 4 bowls (about 1/2 cup cooked rice per serving if recipe yields 4; adjust to taste). Top each bowl with an even portion of the cooked beef and sauce.

Arrange shredded cabbage, carrots, cucumber, and pickled ginger around the beef for color and texture. Place 1 soft-cooked or fried egg on top of each bowl if using.

Garnish each bowl with sliced scallions, toasted sesame seeds, and an optional drizzle of sesame oil or a small spoonful of gochujang/sriracha for heat.

Serve immediately so rice and beef are hot; mix together before eating to enjoy all flavors.