← Recipes · Weeknight · Beef Gyudon
610 cal27g protein74g carbs22g fat1050mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
Everyday 25nothing beyond the everyday cabinet
Beef Gyudon
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Weeknight20 minBeginner friendly
Serves−2+· written for 2 — change it and the ingredients follow
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Ingredients
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beef ribeyesliced paper-thin; partially freezing the steak for 20 minutes makes slicing easier, or ask the butcher to slice it8 oz
yellow onionhalved and sliced into thin half-moons1 medium
soy sauce2 tbsp
mirin3 tbsp
microwave rice2 packets
Cook it to
Beef145°F / 63°C
Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.
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Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Slice the onion into thin half-moons. If your beef isn't already sliced, cut it against the grain as thin as you can, then pull the slices apart so they don't clump.
2Set a large skillet over medium heat. Add the onion, soy sauce and mirin, and stir to coat. Cover and cook for 5 to 6 minutes, stirring once or twice, until the onion is soft and has released its juices into a loose, glossy sauce.
3Uncover and lay the beef over the onions, separating the slices as you go. Simmer for 3 to 4 minutes, nudging the slices around, until the beef is no longer pink and the sauce has reduced slightly.
4While the beef simmers, heat the rice in the microwave according to the packet directions.
5Divide the rice between two bowls. Spoon the beef and onions on top and pour over all the juices from the skillet. Serve hot.