Japanese Beef Beef Rice

Japanese Beef Beef Rice

by Reymen

4.8 (1)







I like the beef rice in Japanese restaurants. There are some ingredients at home. It tastes really good after trying it by myself. The vegetables and meat are also very nutritious~


Japanese Beef Beef Rice

1. Prepare the required materials, wash carrots and red onions, wash cauliflower and break into small flowers, thawed beef slices

Japanese Beef Beef Rice recipe

2. After the carrot is sliced, blanch it with the broccoli. When blanching, you can put a few drops of oil in the pot to maintain the color of the broccoli

Japanese Beef Beef Rice recipe

3. Blanch the carrots and broccoli to control the moisture and set aside

Japanese Beef Beef Rice recipe

4. Sit in a pot of water, boil and add beef slices

Japanese Beef Beef Rice recipe

5. Remove the fat beef when it is half cooked, remove the foam, drain the water, and slice the red onion

Japanese Beef Beef Rice recipe

6. Mix 2 tablespoons of cooking wine, 5 tablespoons of light soy sauce, 3 teaspoons of white sugar, and 5 tablespoons of water into a bowl of sauce, turn on the heat, and pour directly into the pot

Japanese Beef Beef Rice recipe

7. Sliced onion

Japanese Beef Beef Rice recipe

8. Add fat beef slices, stir fry until the sauce evenly coats the onions and beef slices, adjust the ratio of starch and water 1:1 to starch water, pour it into the pot, stir gently, turn off the heat

Japanese Beef Beef Rice recipe

9. Put a layer of lettuce on the cleaned lunch box and add a bowl of rice

Japanese Beef Beef Rice recipe

10. Pour fat beef and soup on the rice, arrange broccoli and carrots, sprinkle with sesame seeds, and add fruits according to your preference~

Japanese Beef Beef Rice recipe


1. You can also add a tablespoon of red wine to the sauce to taste better;
2. Vegetables are not fixed, you can add different vegetables according to your preference;
3. When the fat cow is blanched for the first time, it must be controlled at 80% ripeness, and the color will be picked up after the water has passed. The fat cow that has been blanched for a long time has an older taste.


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