Ingredients:

  • 1 lb (450g) thinly sliced beef (e.g., ribeye, sirloin), shaved or thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tbsp neutral oil (e.g., vegetable, canola)
  • ½ cup (120ml) water
  • ¼ cup (60ml) soy sauce
  • ¼ cup (60ml) mirin (sweet rice wine)
  • 2 tbsp sake (optional, but highly recommended!)
  • 1 tbsp granulated sugar
  • ½ tsp grated fresh ginger
  • 1 clove garlic, minced
  • 2 cups cooked Japanese short-grain rice, hot
  • 2 scallions, thinly sliced (for garnish)
  • 2 large eggs, lightly scrambled (optional, but elevates the dish!)
  • Pickled ginger (beni shoga) (optional, for garnish)
  • Sesame seeds (optional, for garnish)

Instructions:

  1. In a small saucepan, combine water, soy sauce, mirin, sake (if using), sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves.
  2. Heat oil in a large skillet or wok over medium-high heat. Add sliced onions and sauté until softened and slightly translucent.
  3. Add thinly sliced beef to the skillet with the onions. Cook, stirring frequently, until the beef is browned on all sides but still slightly pink. (It cooks quickly!)
  4. Pour the prepared sauce over the beef and onions. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly and the beef is cooked through.
  5. Divide the cooked rice between two bowls. Top with the beef and onion mixture, making sure to distribute the sauce evenly.
  6. Garnish with sliced scallions, scrambled egg (if using), pickled ginger (if using), and sesame seeds (if using). Serve immediately.