Go Back
–+ servings
Delicious Japanese Gyudon beef rice bowl with boiled eggs and fresh vegetables.

Japanese Gyudon (Beef Rice Bowl) Budget Friendly Meal

Amber Bondar
This Japanese Gyudon beef rice bowl is a budget friendly meal. With a few simple base ingredients and a flavorful sauce that has a mixture of savory and sweet the rice bowl is a great dinner. Topped with a soft-boiled egg its super rich and satisfying!
Made this recipe? Tap the stars to rate it!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Canadian, Japanese
Servings 4
Calories 918 kcal

Equipment

  • 1 Large Deep Frying Pan
  • 1 knife
  • Cutting board
  • 1 Tablespoon
  • 1 Teaspoon
  • 1 measuring cup
  • 4 Wide Individual Serving Bowls
  • Ladle
  • Stirring Utensil
  • 1 Medium Saucepan
  • 1 Small Saucepan

Ingredients
  

Making The Rice

  • 2 Cups Jasmine Rice
  • 4 Cups Water

To Perfectly Soft-Boil Egg

  • 4 Lrg Eggs
  • Water To Cover

Gyudon

  • 3 Lb Sirloin Steak Cut Into Thin Strips
  • 1 Lrg White Onion Cut Into Thin Pieces
  • 3 Lrg Cloves Fresh Garlic Crushed & Diced
  • 2 Tbsp Fresh Ginger Cut Into Thin Strips
  • 4 Green Onions Whites Separated From Green
  • 1 Tbsp Sesame Oil
  • Neutral Oil To Coat Pan & Prevent Sticking
  • 4 Tsp Sesame Seeds For Garnish

The Gyudon Sauce

  • ½ Cup Soya Sauce
  • 2½ Tbsp Rice Vinegar
  • 1 Tsp Worcestershire Sauce
  • 1 Tbsp Gochujang
  • 2 Tbsp Brown Sugar

Instructions
 

Making The Rice

  • Measure rice into bowl and rinse under cold water until water runs clear.
    2 Cups Jasmine Rice
  • Add rice to medium saucepan with the water.
    4 Cups Water
  • Cook as per package directions for temp and time.

Gyudon

  • Cut steak into thin strips against the grain. Set aside.
    3 Lb Sirloin Steak
  • Cut white onion in half then in thin slices.
    1 Lrg White Onion
  • Peel garlic and crush then dice.
    3 Lrg Cloves Fresh Garlic
  • Peel fresh ginger and cut into small strips. Approximately a 2" node of fresh ginger.
    2 Tbsp Fresh Ginger
  • In large deep frying pan add enough neutral oil to coat the bottom of the pan.
  • Heat on medium-high heat.
  • Add white onions and let them sweat for two minutes.
    1 Lrg White Onion
  • Add in the fresh garlic and ginger and allow to sauté.
    3 Lrg Cloves Fresh Garlic, 2 Tbsp Fresh Ginger
  • Add the white of the green onion to the pan as well.
    4 Green Onions
  • Add Gochujang to pan and stir in.
    1 Tbsp Gochujang
  • After the aromatics have sauteed add the sauce and the beef strips to the pan.
    3 Lb Sirloin Steak
  • Increase temperature slightly to cook the beef.
  • Add the sesame oil.
    1 Tbsp Sesame Oil

Making the Gyudon Sauce

  • In small dish measure the sauce ingredients and blend well.
    ½ Cup Soya Sauce, 2½ Tbsp Rice Vinegar, 1 Tsp Worcestershire Sauce
  • Add sauce to meat mixture while it is cooking.

Soft-Boiled Eggs

  • Poke small hole in large end of the eggs.
    4 Lrg Eggs
  • Cover eggs with water in small saucepan and cook on high heat for 8 minutes.
  • Remove from heat immediately and run under cold water to prevent further cooking.
  • Peel when ready.

Assembling and Serving Beef Rice Bowl

  • In large wide bowls make a bed of cooked rice.
  • Add a small bump of rice in the center of each bowl and create a divot. This will act as a nest for the egg.
  • Place whole soft-boiled egg in rice nest.
  • In area around egg scoop cooked beef mixture.
  • Scoop some of the savory sauce and pour around on the beef and rice.
  • Garnish each bowl with the green onion stem and a teaspoon of sesame seeds.
  • Serve while hot.

Notes

Notes

  • Partially freezing the sirloin steak for 30 minutes before slicing makes it easier to cut into thin strips.
  • Slice the steak against the grain to help keep the beef tender.
  • The soft-boiled eggs can be cooked to a jammy consistency or softer depending on preference.
  • Traditional Gyudon is sometimes served with a raw egg yolk or Onsen Tamago, but this version uses fully cooked egg whites with a soft center.
  • Jasmine rice works well because of its soft texture and ability to absorb the savory-sweet sauce.
  • Gochujang adds mild heat and depth without making the dish overly spicy.
  • Leftover Gyudon can be refrigerated and reheated, although the rice and vegetables may soften slightly after storage.
  • Fresh ginger and garlic give the best flavor, but ginger paste and jarred garlic can work in a pinch.
  • Add the sesame oil near the end of cooking so the flavor stays more noticeable in the finished dish.
  • Green onions and sesame seeds add texture and freshness right before serving.

Nutrition

Calories: 918kcalCarbohydrates: 86gProtein: 86gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 208mgSodium: 1858mgPotassium: 1440mgFiber: 2gSugar: 8gVitamin A: 135IUVitamin C: 4mgCalcium: 162mgIron: 8mg
Keyword beef, Japanese, rice bowl, simple supper
Tried this recipe?Let us know how it was!