Simple Beef Bowl. Today, we’re doing a simple beef bowl!
Something hearty, filling – and quick (taking no longer than 10-15 minutes).
Simple Beef Bowl
The key ingredient in this recipe is the beef broth we’ll make.
Fresh Made Beef Broth
No don’t go with a store-bought broth.
Instead, we’ll build our broth by blanching thin cuts of beef – in a small amount of water.
Blanching Beef Pieces for Broth
Then, we’ll season the beef broth with just the right amount of soy sauce and sugar.
Seasoning with Soy Sauce
Next, throw in a handful of sliced onions to tenderize the meat, as well as providing some contrasting texture.
Slice 1 whole onion - length wise
At the end – my favorite part – we’ll pour 2 beaten eggs over the top. The beaten eggs will set with the sliced beef.
Pour-in Beaten Eggs
Gently scoop a piece of this topping over a bowl of freshly made rice… and you have an amazing meal!
Beef Bowl - Finished
One bite… and it had me doing my happy dance!
The steps for this recipe are straightforward – so I’ll only iterate a few key points below
Key cooking notes for Simple Beef Bowl:
When prepping, pat-down the thin slices of beef with a few paper towels – this will remove the residual liquid, making for a cleaner-tasting broth.
Pat-down beef - and remove residual liquid
When blanching the beef, flavor the water with a small amount of chicken stock powder. This will get the broth tasting much deeper.
Blanch Beef until you lose red
When boiling everything together, use a small pot!
Towards the end – and before you add the beaten eggs - make sure the pot is on a high heat and boiling hard. This will make the egg mixture settle on top.
Open lid - and check out your beauty!
This recipe will create enough serving for two people.
My goodness... looks fantastic 😉
For garnish, use a few sprinkles of Japanese Shichimi and Pickled Ginger.
Place into a bowl and top-off with pickled ginger!
Alrighty ya’ll – I sincerely hope you guys enjoy this recipe (…it brought me memories of my high school days when I used to sprint to Yoshinoya for lunch!)
Good Food, Good Energy!
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Ingredients
Fresh Beef Broth
- 200 grams Thinly Sliced Beef (We used sirloin)
- 1.5 cups Water
- ⅓ teaspoon(!) Chicken Stock Powder
Beef Bowl Topping
- 1 Cup Fresh Beef Broth (from above)
- 2.5 Tablespoons Soy Sauce
- 1 Tablespoon Sugar
- 1 whole Onion
- 2 Eggs
- 1 Cup Cooked White Rice
Beef Bowl Garnish
- Few shakes of Shichimi (Optional)
- Few slices of Pickled Ginger (Optional)
Instructions
Make Beef Broth
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Take out a few paper towels and pat-off any excess liquid from the thinly sliced beef (200g).
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If there are any large pieces, use your hands and tear them into smaller pieces.
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Pour 1.5 Cups of water into a pot. Add in Chicken Stock Powder (⅓ teaspoon!). Bring the pot to a boil.
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Then blanche a few beef pieces at a time - until they don't have any red in the meat. Complete for the whole 200 grams. Place them aside.
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Now the broth will have alot of bubbles and residue floating on top of the surface. Skim that off.
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Then measure 1 cup of the beef broth.
Cook Beef Bowl
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Take out a small pot (don't use a large one). Then pour-in 1 Cup of beef broth.
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Season with Soy Sauce (2.5 Tablespoons) and Sugar (1 Tablespoon).
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Dice one whole onion into thin strips. Add the onion slices into the pot.
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Next, add the blanched beef pieces back into the pot.
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Bring the pot up to a boil now.
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While you wait for the pot to boil, crack two eggs into a bowl. Whisk it thoroughly.
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Once the pot comes to a boil, simmer on MEDIUM heat for 3 minutes.
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After 3 minutes, raise the heat to a HIGH.
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The pot should be vigorously boiling. Then gently add the beaten eggs in a circular motion into the pot.
Arrange Beef Bowl
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Scoop white rice into a bowl. Then use a kitchen spoon and scoop-on some of the beef topping.
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Don't forget to scoop on a few spoonfuls of the broth as well.
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Garnish with Shichimi and a few slices of pickled ginger.
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Bon Appetit!