20-Min Gyudon Beef Bowl with Soft Egg
Tender beef simmered in a sweet-savory soy glaze over rice, topped with a jammy soft-boiled egg and crisp green onions. Restaurant-quality in under 10 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb beef sirloin or ribeye, thinly sliced
- 1 medium yellow onion, sliced thin
- 3 tbsp soy sauce
- 2 tbsp mirin or honey
- 1.5 cups cooked white or sushi rice
- 2 whole large eggs
- 2 tbsp green onion, chopped
Instructions
- 1
Bring a small pot of water to a boil. Gently add eggs and simmer for 6 minutes until whites set but yolks stay soft.
- 2
While eggs cook, heat oil in a skillet over medium-high. Add beef slices and sear 90 seconds per side without stirring.
- 3
Push beef to the side. Add sliced onion to the empty space and cook 2 minutes until translucent.
- 4
Pour soy sauce and mirin over everything. Stir to coat and simmer 2 minutes until sauce darkens slightly.
- 5
Divide rice between two bowls. Top with beef and onion, then drizzle sauce over the top.
- 6
Peel soft-boiled eggs, halve them, and nestle on top. Scatter green onion and serve immediately.
Tools you’ll need
- small pot
- 12-inch skillet or larger
- two bowls
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