Description
Gyudon is a classic Japanese beef bowl featuring thinly sliced, well-marbled beef simmered with tender onions in a flavorful dashi-based sauce. Served over cauliflower rice and garnished with scallions, toasted sesame seeds, spicy shichimi togarashi, and pickled red ginger, this dish offers a comforting, savory meal that’s quick to prepare and perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Beef and Onion
- 1 pound thinly sliced beef chuck or ribeye (suitable for sukiyaki or shabu shabu)
- 1 large yellow onion
Sauce
- 1 cup All Purpose Stir Fry Sauce
- 1 cup dashi or chicken broth
Base
- 1 pound cooked cauliflower rice
Garnishes (optional)
- 2 scallions, thinly sliced
- Toasted sesame seeds
- Shichimi togarashi (Japanese seven-spice blend)
- Pickled red ginger
Instructions
- Prepare the beef: If the thinly sliced beef pieces are too large, use a sharp knife to cut them in half crosswise for more manageable bites.
- Slice the onion: Remove the stem and root ends of the onion and peel off the outer dry layers. Cut the onion in half from pole to pole, then thinly slice into half-rings.
- Simmer the onions in sauce: In a large skillet, pour in the All-Purpose Stir-Fry Sauce and dashi or chicken broth. Separate the onion slices into individual half-rings and arrange them evenly in a single layer in the skillet. Heat over medium-high to bring the sauce to a simmer, then reduce to medium heat and cook the onions until mostly tender, about 5 minutes.
- Add and cook the beef: Add the prepared beef slices to the simmering sauce and onions. Stir occasionally while simmering. Cook until the beef loses its pink color, about 3 to 5 minutes, then remove the skillet from heat.
- Assemble the bowls: Scoop cooked cauliflower rice into individual serving bowls. Ladle the beef, onions, and flavorful sauce over the rice.
- Garnish and serve: Top each bowl with thinly sliced scallions, toasted sesame seeds, a sprinkle of shichimi togarashi, and pickled red ginger as desired to enhance flavor and texture.
Notes
- Opt for pre-sliced ribeye or chuck beef from Asian markets designed for shabu shabu or sukiyaki to ensure the meat is thin and tender. If unavailable, partially freeze whole beef and slice thinly against the grain.
- The cut of beef should be well-marbled and very thin to ensure quick cooking and tenderness without becoming chewy.
- Use the All-Purpose Stir-Fry Sauce as specified; it replicates the traditional gyudon flavor, so altering it may affect the final taste.
- For paleo or Whole30 adaptations, prepare traditional dashi broth using kombu and bonito flakes or use a suitable chicken broth, avoiding instant dashi powders that may contain non-compliant ingredients.
- Don’t hesitate to be generous with garnishes like scallions, sesame seeds, shichimi togarashi, and pickled ginger to elevate the dish.
