Gyudon (Japanese Beef Rice Bowls)

Ingredients

• 600 gBeef stir-fry strips, cut into bite-sized pieces
• 1 mediumYellow onions, thinly sliced
• 1 tbspFresh ginger, grated
• 360 gLong-grain white rice, rinsed
• 60 mlSoy sauce
• 30 mlRice vinegar
• 15 gGranulated sugar
• 15 mlCanola oil
• 250 mlChicken broth (low sodium)
• 3 gSalt
• 1 gGround black pepper
• 30 gGreen onions, thinly sliced

Method

1. Combine the 360 g rinsed white rice with 750 ml of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.⏱ 25 min timer in cook mode
2. While the rice cooks, heat the 15 ml canola oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook, stirring occasionally, until softened and translucent, about 3 minutes.⏱ 3 min timer in cook mode
3. Add the 600 g beef stir-fry strips to the skillet and cook, breaking up any clumps, until browned on all sides, about 4 minutes.⏱ 4 min timer in cook mode
4. Stir in the 60 ml soy sauce, 30 ml rice vinegar, 15 g white sugar (these two stand in for mirin), 15 g grated fresh ginger, 250 ml chicken broth, 3 g salt, and 1 g black pepper. Bring the mixture to a gentle simmer.
5. Reduce the heat to medium-low and let the beef simmer, uncovered, for 3 minutes, allowing the flavors to meld and the sauce to slightly reduce.⏱ 3 min timer in cook mode
6. Fluff the cooked white rice with a fork. Divide the rice among four bowls and top generously with the simmered beef and onion mixture. Garnish with the 30 g thinly sliced green onions before serving.