Braised Beef Bowl Recipe

Prepare beef

Pat beef cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. If using, toss beef lightly with 2 tbs flour to coat; shake off excess. This helps brown and slightly thicken the braising liquid.

Brown beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add 3 tbs vegetable oil and heat until shimmering. Working in batches to avoid crowding, sear beef cubes on all sides until a deep brown crust forms, about 3–4 minutes per batch. Transfer browned beef to a plate and repeat until all beef is seared. Leave any fond (brown bits) in the pot.

Sauté aromatics and vegetables

Reduce heat to medium. If the pot is dry, add 1 tbs more oil. Add the thinly sliced onion and carrots; cook, stirring occasionally, until the onion is softened and starting to caramelize, about 6–8 minutes. Add the minced garlic and sliced ginger and cook for 1 minute until fragrant.

Deglaze and build braising liquid

Pour in 60 ml mirin and scrape up the browned bits from the bottom of the pot. Stir in 120 ml soy sauce, 2 tbs brown sugar, 1 tbs rice vinegar, 600 ml beef stock, 2 whole star anise (if using), and 1 bay leaf. Bring the mixture to a gentle simmer.

Braise

Return the browned beef and any accumulated juices to the pot. Bring back to a low simmer, then reduce heat to maintain a gentle simmer. Cover partially with a lid (offset to allow some steam to escape) and braise until the beef is very tender and easily shredded with a fork, about 1.75 to 2.25 hours. Check every 30 minutes and skim any excess fat. If liquid reduces too quickly, add up to 120 ml more stock or water.

Finish and thicken

When beef is fork-tender, remove the star anise and bay leaf. To slightly thicken the sauce, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry into the simmering braising liquid and cook 2–3 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning with salt or a little more soy sauce if needed.

Shred or slice beef

Remove beef pieces to a cutting board and shred with two forks or cut into larger bite-sized pieces, depending on preference. Return shredded beef to the pot and warm through in the sauce for 2–3 minutes to absorb flavor.

Cook rice

Rinse 2 cups rice under cold water until runoff is mostly clear. Combine rinsed rice and 2.5 cups water in a rice cooker or medium saucepan. If using a saucepan: bring to a boil, reduce heat to low, cover tightly and simmer 15 minutes, then remove from heat and let stand covered 10 minutes. Optional: stir in 1 tsp rice vinegar and 1 tsp sesame oil or butter to season.

Prepare eggs and garnishes

If using soft-cooked eggs: bring a small pot of water to a gentle boil, lower eggs in and cook 6–7 minutes for soft-set yolks. Transfer eggs to an ice bath, peel, and halve. Slice scallions thinly and prepare pickles or other quick vegetables.

Assemble bowls

Divide cooked rice among 4 bowls (about 1/2 cup uncooked rice yields ~1 cup cooked; adjust to preferred serving size). Top each bowl with a generous portion of braised beef and several spoonfuls of the braising sauce. Add a halved soft egg to each bowl (if using), sprinkle with sliced scallions and 1 tsp toasted sesame seeds, and arrange pickles on the side.

Serve

Serve bowls hot. Offer extra soy sauce, gochujang, chili oil, or pickled chilies at the table for added heat. Leftover braised beef keeps in the refrigerator for 3–4 days and reheats gently on the stove; add a splash of stock or water to loosen the sauce when reheating.