Savory Beef and Mushroom Rice Bowl
Easier Than Curry! How to Make Delicious Beef and Mushroom Rice Bowl with a Special Sauce Recipe
This beef and mushroom rice bowl is incredibly easy to make, much simpler than curry or jjajangmyeon, and tastes absolutely fantastic. Let’s get started!
Ingredients
- Beef 250g (for bulgogi or thinly sliced steak)
- 1 Onion (medium size)
- 4 Shiitake mushrooms
- 1/2 Bell pepper (any color you like)
- 1/3 Carrot
- 1.5 Tbsp Minced garlic
- 3 Tbsp Soy sauce
- 2 Tbsp Mirin or cooking wine
- 1 Tbsp Corn syrup or sugar
- Pinch of Black pepper
- 600ml Water
- 2-3 Tbsp Cornstarch (mixed with 4-5 Tbsp water for slurry)
- 1 Egg (optional)
Cooking Instructions
Step 1
First, prepare the vegetables for your rice bowl. Wash the onion, shiitake mushrooms, carrot, and bell pepper. Slice the onion and bell pepper into thick strips. Slice the shiitake mushrooms to a similar size. Thinly slice the carrot or cut it into small pieces. Adjust the size of the vegetables based on their cooking time.
Step 2
Next, let’s prepare the main ingredient: beef. I used thinly sliced steak (bottom sirloin), which provides a wonderful balance of chewy texture and tenderness. However, regular thinly sliced beef for bulgogi works just as well and makes the dish even quicker to prepare.
Step 3
Now, let’s marinate the beef. In a bowl, combine the beef with 1.5 Tbsp minced garlic, 3 Tbsp soy sauce, 2 Tbsp mirin (or cooking wine), 1 Tbsp corn syrup (or sugar), and a pinch of black pepper. Gently mix everything together. You don’t need to marinate it for a long time; you can cook it right away, and the flavors will still penetrate beautifully.
Step 4
Heat a pan over medium-high heat without adding any oil. Add the marinated beef and stir-fry it. This allows the beef’s natural juices to cook into the sauce. Break up any clumps of beef as you cook to ensure even searing.
Step 5
Once the beef is partially cooked, add the prepared vegetables: onion, shiitake mushrooms, carrot, and bell pepper. Stir-fry them with the beef for about 2-3 minutes. Be careful not to overcook the vegetables, as they can become mushy and the beef might turn tough. You want them to retain a slight crispness.
Step 6
After stir-frying the vegetables and beef, pour in 600ml of water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and let it simmer for a few minutes to allow the flavors to meld together.
Step 7
Once the mixture is simmering, it’s time to thicken the sauce. Prepare a cornstarch slurry by mixing 2-3 Tbsp of cornstarch with 4-5 Tbsp of water. Gradually drizzle the slurry into the simmering sauce while stirring constantly. Make sure to distribute it evenly to avoid lumps. Continue stirring until the sauce reaches your desired consistency, then turn off the heat.
Step 8
If you like, you can prepare a fried egg to top your rice bowl. A sunny-side-up egg with a runny yolk is especially delicious when mixed into the rice and sauce. However, the dish is still fantastic even without the egg.
Step 9
Spoon the rich, savory beef and mushroom sauce generously over a bowl of steamed rice. The glossy sauce and abundant ingredients look incredibly appetizing, don’t they?
Step 10
Top your rice bowl with the fried egg, if using. The bright yellow yolk adds a beautiful visual appeal and promises an even richer flavor experience.
Step 11
Mix the warm rice with the sauce, break the egg yolk, and enjoy! The combination of tender beef, crisp vegetables, and the creamy egg yolk is simply divine. You might wonder if anything could taste better!
Step 12
For an extra touch of flavor, you can sprinkle some toasted seaweed flakes or drizzle a little sesame oil over the top according to your preference. Enjoy your delicious, personalized creation!
