Beef Bowl Steamed Rice (Print Version)

Tender beef strips simmered in savory sauce served over fluffy steamed rice for a quick meal.

# What You'll Need:

→ Beef & Marinade

01 - 1.1 lbs beef sirloin or flank steak, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp mirin
04 - 1 tsp cornstarch

→ Sauce

05 - 2 tbsp soy sauce
06 - 1 tbsp oyster sauce
07 - 1 tbsp brown sugar
08 - 1 tbsp sesame oil
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 1/3 cup + 1 tbsp beef or chicken broth

→ Vegetables

12 - 1 medium onion, thinly sliced
13 - 2 green onions, sliced
14 - 1 small carrot, julienned

→ Rice

15 - 1.5 cups jasmine or short-grain rice
16 - 2.25 cups water

→ Garnish

17 - Toasted sesame seeds
18 - Extra green onions, sliced

# Step-by-Step Guide:

01 - Rinse the rice under cold water until the water runs clear. Combine with water in a pot or rice cooker, bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender. Remove from heat and let stand covered for 10 minutes.
02 - In a medium bowl, combine beef with soy sauce, mirin, and cornstarch. Mix well and let marinate for at least 10 minutes.
03 - In a small bowl, mix together soy sauce, oyster sauce, brown sugar, sesame oil, garlic, ginger, and broth until smooth. Set aside.
04 - Heat a large skillet or wok over medium-high heat. Add a little oil and sauté onions and carrots until slightly softened, about 2–3 minutes.
05 - Increase heat to high, add marinated beef, and stir-fry for 2–3 minutes until browned.
06 - Pour in the prepared sauce and cook for another 2–3 minutes, stirring, until the sauce thickens and coats the beef. Add green onions and toss briefly.
07 - Fluff the steamed rice and divide among serving bowls. Spoon the beef and sauce mixture over the rice.
08 - Garnish with extra green onions and toasted sesame seeds, if desired. Serve hot.

# Expert Suggestions:

01 -
  • The whole thing comes together in under 40 minutes, so dinner on a Tuesday night doesn't feel like a production.
  • That glossy, slightly sweet sauce clings to the beef in a way that makes you want to scrape the bowl clean.
  • You can prep everything in advance and cook it in front of whoever's hungry—it's fast enough to feel impressive but casual enough to be weeknight real.
02 -
  • Don't skip the rice rinsing step; I learned this the hard way when I made gluey rice once and it changed how I felt about the whole dish.
  • The beef will keep cooking slightly after you take the pan off heat, so pull it off the stove when it still looks slightly under-done—it finishes itself.
  • If your sauce breaks or looks too thin, it usually just needs another 30 seconds of heat; sesame oil can look separated but comes together once everything's hot enough.
03 -
  • If your beef is freezing solid, let it sit for 5 minutes and slice it while it's firm but not rock-hard—this gives you the thinnest, most even pieces.
  • Rice cooker rice is forgiving and frees your hands for everything else; if you're cooking on the stovetop, resist the urge to peek under that lid.

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