Stew Beef and Rice Bowl. Japanese Gyudon, thinly sliced fatty beef cooked in a slightly sweet mixture of mirin and soy sauce served over rice. Garnish with chopped scallion and toasted sesame seeds, if using. Comeback for NEW Easy&Fun Asian Recipes Every Tue & Friday!!

Learn the secret sauce and cook the best braised beef. Beef rice bowl is a very popular dish in China. Although it originated in Japan (its original name is Gyudon), lots of cafeterias in Beijing have adopted. You can have Stew Beef and Rice Bowl using 23 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Stew Beef and Rice Bowl

It's of Rice.
Prepare 1-1/4 cup of rice.
Prepare 3 cups of water.
Prepare 1 teaspoon of pink Himalayan salt.
You need 2 tablespoons of butter.
You need of Beef.
It's 1/4 cup of extra virgin olive oil.
You need 2 pounds of beef loin.
It's As needed of pink Himalayan salt.
It's 2 teaspoon of ground black pepper.
It's of Stew.
It's 1 pound of baby carrots.
Prepare 1/2 pound of Yukon gold potatoes.
It's 1 of large onion.
You need 1 quart of plus 1 cup beef broth.
You need 1/4 cup of dijon mustard.
You need 1 teaspoon of granulated garlic powder.
It's 1 teaspoon of mustard powder.
It's 1 teaspoon of summer savory.
You need 1 teaspoon of red wine vinegar.
It's of Thickener.
You need 1/2 cup of all purpose flour.
It's 1/2 cup of beef broth.

Gyudon (Japanese Simmered Beef and Rice Bowls). If ramen is like the hamburger of Japan, gyudon—steamed rice topped with beef and onions simmered in sake and soy sauce—is its hot dog: a quick, easy meal that's equally at home at the food court or on your kitchen table. Instructions: Season steak cubes with salt and pepper. Well, this beef stew focuses on just those things, and it gives them to you straight up.

Stew Beef and Rice Bowl instructions

Melt the butter. Add the rice and coat the rice and fry till lightly browned. Add the salt and water..
While the rice cooks, slice the onions. Cook till craters form cover and remove from heat undisturbed for 20 minutes..
Slice the beef loin in half, and season with salt and pepper. Heat the olive oil in a pan. Sear the beef seasoned side down..
Season the top of beef. Turn the beef after searing for 4 minutes each side. Turn the beef on it's side and add onion and carrots to the pan..
Slice the potatoes. Move the beef to a plate. Add the potatoes and beef broth to the carrots..
Add the mustard powder, savory, garlic, salt, and pepper. Stir and simmer 7 minutes. Add the dijon mustard and stir in. Slice the beef..
Add the beef back into the stew. Mix the flour and broth. Form a paste and pour into the stew..
Stir well it's going to thicken a bit. Cook for 15 minutes simmering covered. Stir good add in the red wine vinegar. Simmer 20 minutes covered. Serve the gravy over the rice. I hope you enjoy!!!!.

It doesn't bother with colorful veggies or a whole lot of herbs. It's simple, yes, it's basic… but that means it has a deep, genuine beef flavor. Basically, it's the heartiest, comfiest, tastiest beef stew we know how to make. Find rice bowl recipes from Asian or Mexican inspired and beyond. I came up with this Korean beef rice bowl the other night and they tasted so DANG good I knew I had to share.