Roast Beef Don
Tender sliced beef glazed with a sweet-savory soy sauce over fluffy rice, topped with a soft-cooked egg. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 10 oz beef sirloin or rib-eye steak
- 3 tablespoons soy sauce
- 1.5 tablespoons mirin or honey
- 2 cloves garlic, minced
- 2 whole eggs
- 1.5 cups cooked short-grain rice, warm
Instructions
- 1
Remove the beef from the refrigerator and place it on a cutting board; let it rest at room temperature for 5 minutes so it cooks evenly.
- 2
Cut the beef against the grain (perpendicular to the long muscle lines) into slices 1/4-inch thick, each about 2 inches wide.
- 3
Mince the garlic until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 4
In a small bowl, stir together 3 tablespoons soy sauce and 1.5 tablespoons mirin or honey until the honey dissolves and the mixture looks uniform.
- 5
Heat a 10-inch skillet over medium-high heat until it is very hot; you should see wisps of smoke just beginning to rise from the surface, about 2 minutes.
- 6
Pour 1 tablespoon neutral oil into the hot skillet and immediately lay the beef slices flat across the bottom in a single layer; do not move them.
- 7
Cook the beef slices without moving them for 90 seconds until the bottom surface turns golden brown and looks crusty.
- 8
Flip each slice over using tongs and cook the second side for 60 seconds until it also turns golden; the beef should still be pink inside.
- 9
Push all the beef to one side of the skillet and add the minced garlic to the empty side; stir the garlic in the hot oil for 30 seconds until it smells very fragrant.
- 10
Pour the soy-mirin mixture over the beef and garlic; stir everything together using a wooden spoon for 30 seconds so the glaze coats all the meat.
- 11
Remove the skillet from the heat and push the beef to the side to make space; crack both eggs into the empty space in the skillet.
- 12
Cover the skillet with a lid and let it sit off the heat for 90 seconds until the egg whites turn opaque and the yolks are still soft in the center.
- 13
Divide the warm rice between two bowls, mounding it to fill the bottom evenly; place each bowl so it sits directly in front of where you will eat.
- 14
Slide half the cooked beef slices from the skillet onto the rice in the first bowl, laying them in a single layer on top of the rice.
- 15
Slide the second portion of beef onto the rice in the second bowl in the same way.
- 16
Using a spatula, carefully lift one cooked egg from the skillet and slide it onto the beef in the first bowl so the yolk sits in the center.
- 17
Lift the second egg onto the second bowl in the same way.
- 18
Spoon any remaining sauce and pan juices from the skillet evenly over both bowls.
Tools you’ll need
- cutting board
- chef's knife
- small bowl
- measuring spoons
- wooden spoon
- 10-inch skillet with lid
- tongs
- spatula
- two serving bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
