Yoshinoya Style Beef with Vegetables Rice Bowl
Transform your dinner routine with this crowd-pleasing Yoshinoya Style Beef with Vegetables Rice Bowl! Inspired by the beloved Japanese fast-food chain, this recipe features tender, flavorful slices of beef simmered in a savory-sweet sauce made with soy sauce, mirin, sake, garlic, and ginger. Paired with crisp-tender sautéed broccoli and carrots and served over a bed of fluffy Japanese short-grain rice, this dish is a perfect balance of hearty and wholesome. Ready in just 35 minutes, it's an ideal option for busy weeknights or when you're craving a taste of Japan at home. Easy to make yet incredibly satisfying, this beef rice bowl is sure to become a new family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams thinly sliced beef (such as ribeye or shabu-shabu cut)
- 1 medium yellow onion, thinly sliced
- 1 medium carrot, julienned
- 200 grams broccoli florets
- 60 ml low-sodium soy sauce
- 40 ml mirin
- 30 ml sake
- 150 ml water
- 2 tablespoons brown sugar
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water (to mix with cornstarch)
- 4 cups cooked white rice (Japanese short-grain preferred)
Instructions
Prepare all ingredients by thinly slicing the beef, onion, and carrot, and separating broccoli into bite-sized florets.
In a medium saucepan, combine soy sauce, mirin, sake, water, brown sugar, grated ginger, and minced garlic. Heat over medium heat and stir until the sugar dissolves. Bring the mixture to a gentle simmer.
Add the sliced onion to the sauce and cook for 3-4 minutes or until slightly softened.
Add the thinly sliced beef to the sauce and cook for 5-7 minutes, stirring occasionally, until the beef is tender and fully cooked through.
In a separate small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the simmering sauce while stirring to thicken it to your desired consistency. Turn off the heat once thickened.
In a skillet, lightly steam or sauté the carrot and broccoli florets until just tender but still crisp (about 3-4 minutes). Season lightly with a pinch of salt if desired.
To assemble the bowls, add 1 cup of cooked rice as the base for each serving. Top the rice with a generous portion of the beef and onion mixture, followed by the sautéed vegetables.
Serve hot and enjoy your Yoshinoya-style beef with vegetables rice bowl!
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 305.4 g | 111% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 49.9 g | ||
| Protein | 126.7 g | 253% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
