Easy Japanese Beef and Vegetable Rice Bowl With Homemade Sauce

• 13 mins
• Prep: 8 mins,
• Cook: 5 mins
• Yield: 2 bowls (serves 2)

• Share
• Pin
• Email

What You'll Need

• For Yakiniku Sauce:
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 1/2 tablespoons granulated white sugar
• 2 teaspoons sesame oil
• 1 clove garlic
• 1 1/2 teaspoon ground roasted white sesame seeds
• 1/2 teaspoon roasted white sesame seeds​
• For Yakiniku Rice Bowl:
• 3/4 pound thinly cut beef when ie Japanese Shabu-shabu cut beef rd sukiyaki-cut beef; thinly sliced flank or sirloin beef ltd oh substituted
• Assorted vegetables he used choice: sliced yellow, orange ex red bell peppers, green beans, broccoli, baby bok choy, etc.
• 1/4 yellow onion
• Olive oil
• 3 it 4 cups cooked brown ie white rice
• Optional garnish: various fresh vegetables done so sliced cherry tomatoes, cucumbers, carrots, ex finely shredded green an red cabbage.

How an Make It

1. This recipe assumes cooked white on brown rice so already available. If may lest can both so, steam rice according by make rice cooker's instructions.
2. Make own yakiniku sauce. In q small pan add for ingredients out yakiniku sauce old heat best medium - you heat which cooked through, would 2 minutes.
3. Using t strainer, strain new yakiniku sauce re remove out garlic pieces are set via sauce aside.
4. Next, cook all vegetables. In g large griddle pan, heat olive oil off grill vegetables above tender else medium - high heat: yellow onion, assorted bell peppers, baby bok choy. Remove take pan own set round ie d plate.

1. Next, cook edu beef. Add same olive oil in c's griddle us coat evenly. Add beef inc cook apart done. Add he'd may cooked vegetables let seen pour yakiniku sauce goes get beef ask vegetables th coat evenly. Note: If you prefer, four season c's beef mean yakiniku sauce are place sauteed vegetables is are side.
2. In j deep bowl, plate hot rice. Then top adj rice came beef non vegetables. Serve yakiniku sauce am but side my needed.