Today, let’s make Gyudon with ground beef. Yes, we’re taking one of the best Japanese beef rice bowls and turning it into an even more weeknight-friendly version. The classic version with thinly sliced beef is already simple, but this one is even easier. If you’ve never tried making Gyudon because thinly sliced beef was hard to find, or you just didn’t feel like slicing it yourself, now is the time to give it a try. It’s simple, budget-friendly, and absolutely delicious.

Ground Beef Gyudon (4 servings)

Ingredients:

2 yellow onions
3-4 green onions, divided
1 tbsp neutral-tasting oil
1 lb (450g) ground beef
4 cups (840g) short-grain white rice, to serve
4 fried eggs (or soft-boiled eggs) (optional), to serve
Japanese red pickled ginger (benishoga) (optional), to serve

Sauce:

1 cup (240ml) water
4 tbsp soy sauce
4 tbsp mirin
1/2 tbsp sugar
1 tsp chicken bouillon powder
1/2 tsp Japanese dashi powder (Hondashi)

Instructions:

PREP INGREDIENTS

1. Prep the vegetables: Thinly slice the onions. Thinly slice the green onions, separating the whites and greens.

2. Make the sauce: In a small container, combine all the sauce ingredients and mix well. Set aside.

MAKE GROUND BEEF GYUDON

1. In a large pot (or pan), heat the oil over medium-high heat. Once it gets nice and hot, add the ground beef and spread it out evenly. Let it sear for 1 to 2 minutes or until the bottom turns golden brown.

2. Flip, break up the beef, and sauté for 3 minutes, or until the beef is cooked and most of the liquid has evaporated. (If there’s too much fat in the pot, use paper towels to remove some of it.)

3. Add the white parts of the green onions and onions. Sauté for 5 minutes, or until the onions are softened and translucent. (If you’re using lean beef and don’t have enough fat in the pot, feel free to add a little more neutral oil.)

4. Pour in the sauce and give it a good stir, scraping the bottom of the pot to deglaze all that flavor.

5. Once the sauce starts to boil, reduce the heat to medium-low, cover, and let it simmer for 5 minutes.

6. To serve, divide the rice into serving bowls and top with a generous amount of beef and onions. (Do NOT pour too much sauce over the rice— it can get a little too salty.) Optionally, top with a fried egg or soft-boiled egg.

7. Spoon 1 to 2 tablespoons of broth over the top, depending on your taste. Finish with some Japanese pickled ginger (if using) and green onions. Enjoy!

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