This is a dish I always seem to find myself returning to time and time again. There’s something about that soy-ginger sauce that goes so perfectly well with beef that makes this dish an incredibly comforting and satisfying meal.
Thinly sliced beef is ALMOST mandatory for this dish. I found Trader Joe’s regularly has “shaved beef” in their shelves so you don’t need to go to an Asian grocer or specialty butcher to this this cut of meet. But if you’re having trouble finding one, you can also shave the meat yourself using a sharp knife and semi-freezing the beef so that you can get a clean cut without damage. But… if you’re finding that to be too difficult or too much effort, just cut the meet as thin as you can into bite-size strips. The texture might end up tougher but hte flavors will still be accurate.
My favorite way to cook this is to include shimeji mushrooms (also known as white beech mushrooms) into the stir fry so that the texture and juiciness of the mushrooms pairs well with the onions and sliced beef in each bite.
Gyudon (Japanese Beef Bowl)
- 1 large cooking pan
- 1 lb shaved beef
- 1/2 medium onion
- 1 packet shimeji mushrooms white or brown is fine
- 2 tbsp soy sauce
- 2 tsp ground ginger if using fresh, reduce to 1 tsp
- 1 tbsp sugar
- 2 tbsp sake
- Mix the ingredients for the simmering sauce and set aside2 tbsp soy sauce, 2 tsp ground ginger, 1 tbsp sugar, 2 tbsp sake
- Slice the onion thinly (I prefer french cut, but you can cut however you like).1/2 medium onion
- On medium heat, add oil to a pan. Add in the onion and sauté until translucent.
- Add in beef. Continue to sauté until about half the pink is gone.1 lb shaved beef
- Add in mushrooms. Sauté some more.1 packet shimeji mushrooms
- Add simmering sauce. Stir and keep an eye on the pan, moving the ingredients around so it evenly cooks. Keep waiting and stirring occassionally until most of the liquid evaporates.
- Remove from heat. Serve over a bowl of freshly cooked rice.