Gyudon-Style Beef and Egg Bowl

INGREDIENTS

• 300g Beef Lean 5% Fat Cut Pieces
• 1 Onion
• 2 Egg
• 300g Cooked Rice
• 3 tbsp Soy Sauce
• 3 tbsp Mirin
• 2 tsp Sugar
• 200ml Dashi Stock
• 1 tsp Cooking Oil

STEPS

1. 1

   Prepare 300g of cooked rice and keep it hot. Thinly slice 1 onion (sliced).

2. 2

   In a wide frying pan, combine 200ml of dashi stock, 3 tbsp of soy sauce, 3 tbsp of mirin and 2 tsp of sugar. Bring to a gentle simmer over medium heat, then add 1 onion (sliced) and simmer for 4 minutes until softened.

   ⏱ 4 min

3. 3

   Add 300g of beef lean 5% fat cut pieces to the simmering sauce in a single layer. Cook for 6 to 8 minutes, turning the pieces occasionally, until the beef is browned throughout with no pink remaining. Use a clean utensil for the cooked beef.

   ⏱ 6 min

4. 4

   Beat 2 eggs in a small bowl. Pour it evenly over the beef and onion, cover the pan, and cook for 2 to 3 minutes until the egg is set and no liquid egg remains.

   ⏱ 2 min

5. 5

   Divide 300g of cooked rice between two bowls. Spoon the beef, onion, egg and sauce over the rice, then serve immediately.