Beef & Rice Bowl




  • 10 oz Diced Beef
  • 1 cup Sushi Rice
  • 1 Sweet Onion
  • ½ lb Broccoli
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Mirin
  • 1 Tbsp Soy Sauce
  • 1 tsp Furikake
  • 2 Pasture-Raised Eggs
  • 2 Tbsps Soy Glaze


1.Place an oven rack in the center of the oven, then preheat to 450°F. Heat a small pot of water to boiling on high. Once boiling, carefully add the eggs to the pot and cook 6 to 7 minutes. Drain and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. Rinse and wipe out the pot. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.


2.While the eggs cook, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and thinly slice the onion. Peel and finely chop the ginger to get 1 teaspoon (you may have extra). In a bowl, combine the soy glaze, soy sauce, mirin, and 2 tablespoons of water.


3.Thoroughly rinse the rice under water. In the same pot, combine the rinsed rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff the cooked rice with a fork.


4.While the rice cooks, place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.


5.While the broccoli roasts, pat the beef dry with paper towels; season with salt and pepper. In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.


6.To the pan of reserved fond, add the sliced onion and chopped ginger; season with salt and pepper. If the pan seems dry, add a drizzle of olive oil. Cook on medium-high, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter) and cooked beef. Cook, stirring constantly, 30 seconds to 1 minute, or until coated. Turn off the heat. Serve the cooked rice topped with the finished beef and sauce, roasted broccoli, and seasoned eggs. Garnish with the furikake. Enjoy!



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