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–+ servings

Beef Rice Bowl (肥牛饭)

5 from 1 vote
Beef rice bowl is a delicious and comforting one-dish meal that is easy to cook. Learn the secret sauce and cook the best braised beef – it’s even better than takeout!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main
Cuisine: Chinese, Japanese
Servings: 2 to 3
Author: Maggie Zhu

Ingredients

  • 2 pieces (400 grams / 12 oz.) beef short ribs (or sirloin, or tenderloin), thinly sliced (*see footnote 1)
  • 2 tablespoons light soy sauce (*see footnote 2)
  • 1 tablespoon Japanese sake
  • 1 tablespoon oyster sauce
  • 1 tablespoon miso
  • 1 and 1/2 tablespoon sugar
  • 1/8 teaspoon black pepper powder
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1/2 onion , sliced
  • 2 cups chicken stock
  • 1/2 broccoli (or cauliflower, separated and cut to bite size)
  • 2 small carrot , sliced
  • rice , steamed

Instructions

  • To slice beef thinly, place fresh beef in the freezer for 20 minutes, or use half-thawed beef. Slice along the grain into 1/16 inch (2mm) thick pieces (or as thin as possible). (*see footnote 3)
  • Cut and Prep veggies.
  • Combine light soy sauce, Japanese sake, oyster sauce, miso, sugar, and black pepper in a small bowl. Mix well and set aside.
  • Heat peanut oil in a large skillet over medium heat until warm. Add onion. Cook and stir until soft, about 2 minutes.
  • Add chicken stock and the mixed sauce. Cook until bringing to a boil.
  • Spread beef slices in the skillet. Cook until bringing to a gentle simmer and immediately turn to low heat.
  • Simmer uncovered until beef turns tender and the sauce thickens, for 40 to 50 minutes.
  • While simmering the beef, bring a pot of water to a boil. Add broccoli and carrots. Cook until just soft. Drain and set aside.
  • Add rice to serving bowls. Top with broccoli and carrots on one side, and the beef on the other side. Drizzle with the beef sauce. Serve warm.

Notes

  1. You can use thinly sliced beef directly if you have it.
  2. You can use 2 tablespoons soy sauce and 1/4 teaspoon salt as an alternative.
  3. The beef will fall apart easily during braising if you slice against the grain.

Nutrition

Serving: 592g, Calories: 591kcal, Carbohydrates: 35.1g, Protein: 66.5g, Fat: 20.4g, Saturated Fat: 6g, Cholesterol: 179mg, Sodium: 1507mg, Potassium: 1527mg, Fiber: 6.2g, Sugar: 19.8g, Vitamin A: 17350IU, Vitamin C: 133.7mg, Calcium: 100mg, Iron: 39.1mg