15-Minute Gyudon with Scrambled Eggs
Tender beef and caramelized onions in a glossy soy-mirin glaze over hot rice, topped with fluffy scrambled eggs. Pure comfort in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 cups cooked short-grain rice
- ¾ lb beef (sirloin or ribeye), thinly sliced
- 1 medium yellow onion
- 3 tbsp soy sauce
- 2 tbsp mirin
- 3 large eggs
- 2 tbsp neutral cooking oil
Instructions
- 1
Slice the onion into thin half-moons. Heat 1 tbsp oil in a large skillet over medium-high heat.
- 2
Add onion and cook, stirring occasionally, until softened and light golden, about 4 minutes.
- 3
Push onion to the side. Add beef and remaining oil, cook without stirring for 90 seconds until edges brown.
- 4
Stir beef and onion together. Pour soy sauce and mirin over, toss constantly until sauce coats everything, about 2 minutes.
- 5
Beat eggs lightly. Push beef-onion mix to edges, pour beaten eggs into center. Scramble gently until just set, 90 seconds.
- 6
Divide rice between bowls. Top each with beef-onion-egg mixture and drizzle any pan sauce over top.
Tools you’ll need
- 12-inch nonstick or cast iron skillet
- wooden spoon or spatula
- small bowl for beating eggs
- rice cooker or pot (for rice prep)
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