Weeknight dinners
Gyudon
A Japanese weeknight staple. Starting everything in a cold pan keeps the thin beef tender.
- Total time
- 20 minutes
- Makes
- 2 servings
- Adapted from
- Just One Cookbook
Ingredients
Sauce
Beef and onion
To finish
To serve
Method
- Cook the rice. If you're slicing your own beef, freeze it for 10 minutes first.
- In a cold frying pan, stir the sauce until the sugar dissolves.
- Spread the onion through the liquid and lay the beef over it.
- Cover and turn the heat to medium. Once it simmers, lower the heat and cook 3–4 minutes, skimming once or twice.
- Scatter the green onion over, cover, and cook 1 minute more.
- Spoon a little sauce over each bowl of rice, top with the beef and onion, and garnish with pickled ginger.