Yakiniku Beef Rice Bowl
Seared thin-sliced beef glazed in a sweet-salty miso-ginger sauce, served over hot rice with crispy scallions. Restaurant-quality donburi in less than 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 34g
Ingredients
- ¾ lb beef sirloin or ribeye, thinly sliced
- 2 cups cooked short-grain rice
- 2 tbsp miso paste (white or red)
- 1 tbsp fresh ginger, minced
- 3 stalks scallions, white and green parts separated, sliced
- 1 tbsp sesame seeds
- ½ sheet nori sheet, cut into strips (optional)
Instructions
- 1
Whisk miso, ginger, 2 tbsp soy sauce, 1 tbsp sugar, and 3 tbsp water in a bowl until smooth.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Add beef in a single layer and sear 60-90 seconds per side without moving — surface should caramelize.
- 4
Pour miso sauce over beef and toss until coated, 30-45 seconds. Edges should look glossy and caramelized.
- 5
Divide rice between bowls and top with glazed beef, white scallion parts, and sesame seeds.
- 6
Scatter green scallion tops and nori strips over the top if using. Serve immediately.
Tools you’ll need
- 12-inch skillet or larger
- small bowl for sauce
- whisk
- wooden spoon or spatula
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