Yoshinoya Style Beef With Vegetables Rice Bowl

Name: Yoshinoya Style Beef With Vegetables Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups japanese rice; 1 lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible); 1 medium onion; 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix; 1/4 head cabbage, sliced thinly; pickled ginger, called Beni Shoga (optional); Traditional Sauce; 1 1/3 cups dashi; 5 tablespoons soy sauce; 3 tablespoons mirin; 2 tablespoons sugar; 1 teaspoon sake; 1 teaspoon fresh ginger juice; 1 garlic clove, crushed

Servings: persons

4 cups japanese rice
1 lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible)
1 medium onion
0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
1/4 head cabbage, sliced thinly
pickled ginger, called Beni Shoga (optional)
Traditional Sauce
1 1/3 cups dashi
5 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sugar
1 teaspoon sake
1 teaspoon fresh ginger juice
1 garlic clove, crushed

1
Cook rice according to directions.
2
Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes.
3
Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat.
4
Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.

1038

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups japanese rice, 1 lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible), 1 medium onion, 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix, and more.

Yes, Yoshinoya Style Beef With Vegetables Rice Bowl falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!