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. This stew tastes even better the next day.

Beef Rice Bowl (肥牛饭) - A delicious and comforting one-dish meal that is easy to cook. Learn the secret sauce and cook the best braised beef. Beef rice bowl is a very popular dish in China. You can cook Stew Beef and Rice Bowl using 23 ingredients and 8 steps. Here is how you cook that.

Ingredients of Stew Beef and Rice Bowl

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

Although it originated in Japan (its original name is Gyudon), lots of cafeterias in Beijing have adopted. Instructions: Season steak cubes with salt and pepper. 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.

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!!!!.

Beef and cauliflower make for the perfect pair in this chunky beef stew that is brightened with the flavors of white wine. When it comes to meat, we're learning. It wasn't until this past Christmas that a conversation with my mom enlightened us to the world of different quality. These beef and rice bowls do contain two ingredients that I don't use too often: rice and beans. Perhaps you will remember some of my previous posts that discuss the health issues.