20-Min Gyudon with Scrambled Eggs
Tender beef and sweet onions simmered in a savory-sweet sauce over hot rice, topped with soft scrambled eggs. Comes together in one skillet while rice cooks.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups cooked short-grain rice
- ¾ lb thinly sliced beef (sirloin or ribeye)
- 1 medium yellow onion, sliced into thin half-moons
- 3 tbsp soy sauce
- 3 tbsp mirin (or 1 tbsp sugar + 2 tbsp water)
- 4 large eggs
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add beef and cook without stirring for 90 seconds, then flip and cook 90 seconds more until browned.
- 3
Push beef to the side, add onion slices, and stir until soft and translucent, about 3 minutes.
- 4
Pour in soy sauce and mirin, stir everything together, and simmer 2 minutes until sauce glosses over the beef.
- 5
Push beef-onion mixture to the edge again, crack eggs into the skillet, stir gently, and cook until soft curds form, about 90 seconds.
- 6
Divide hot rice between two bowls, top each with beef-onion mixture and soft scrambled eggs, and serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- wooden spoon or spatula
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