牛丼 (Gyudon/Beef Bowl)
So I have somewhat of a policy in terms of money-spending. Usually, it’s to just never spend anything unless it’s something I really actually need. I have been getting a little more liberal with this lately though, mostly on food, because food keeps me healthy, happy and alive. (As we’ve been learning, death is irreversible. >_> ) After I pass a class, I usually allow myself one “something I want” purchase. It’s usually something little, but it makes me happy. :D Old Navy was having a crazy sale, and I definitely fall victim to cute workout clothes (if I had it my way, it’s basically all I would wear), so I got a pair of pants, a pair of capris, a pair of shorts, a shirt, a scarf, and a jacket for $60. I’d like to think that this was a good deal. *-*
I got about a pound of pre-cut/pre-sliced steak strips for something like $3 (yay for sales) earlier, and decided to make this, since I kinda just realized that I very rarely seem to make anything with beef in it (unless it’s ground beef). :O The original recipe called for sake, but I don’t have that, so meh. It tastes pretty awesome anyway. Definitely a good comfort food on a cold day. :] The original recipe also didn’t call for mushrooms, but I wanted to add some more stuff to it, so here we are.
牛丼 (Gyudon/Beef Bowl)
Ingredients:
-1 tbsp EVOO
-1/2 a red onion, diced
-8 oz. white button mushrooms, sliced
-1 pound beef (e.g. skirt steak, thinly sliced against the grain)
-2 tbsp mirin
-soy sauce
-sesame oil
-1 tsp white sesame seeds (optional; I didn’t have any)
-brown rice (you can use white rice; I just happen to have a ton of brown rice)
Instructions:
1) Cook rice in rice cooker (or however you usually would prepare it).
2) In a large pan, heat EVOO over medium heat. Sauté the onions until soft (~3 minutes) and add mushrooms. Push the onions/mushrooms to the side of the pan and add the beef to the middle. Sauté the beef for 1 to 2 minutes, until the red is mostly gone.
3) Add mirin and stir for 1-2 minutes. Add the soy sauce and sesame oil and let simmer until sauce is reduced by half, about 5 minutes.
4) Serve hot over the rice and sprinkle sesame seeds (if you have em’) on top.
Posted on February 8, 2013, in Food and tagged japanese dishes, recipes. Bookmark the permalink. Leave a comment.
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