1

Rinse the rice in a fine-mesh sieve until the water runs mostly clear, then combine with cold water in a small saucepan, cover, and bring to a boil over high heat.

2

While the water heats, thinly slice the green onions, halve and thinly slice the yellow onion, and peel and finely grate the ginger.

3

Once boiling, drop the heat to low and simmer covered, undisturbed, for 14 minutes until the water is absorbed, then turn off the heat and leave covered.

4

Slice the flank steak against the grain into very thin strips, then cut the strips into 3-inch lengths.

5

Set a 12-inch skillet over medium heat; while it warms for 2 minutes, stir the broth, soy sauce, mirin, and honey together in a measuring jug.

6

Add the oil and sliced yellow onion, cooking 3 minutes and stirring until the edges soften and turn translucent.

7

Stir in the mushrooms and grated ginger and cook 3 minutes until the mushrooms release their liquid and shrink.

8

Pour in the broth mixture, bring to a lively simmer, and cook 3 minutes until the onion is soft and sweet.

9

Lay the steak strips into the simmer, pulling them apart with tongs, and cook 1 to 2 minutes until no pink remains.

10

Scatter in the peas, nestle two wells into the beef, crack an egg into each, and cover over medium-low heat.

11

Cook 3 to 4 minutes until the egg whites are set but the yolks still jiggle, then turn off the heat.

12

Drizzle the rice vinegar into the broth around the eggs and gently shake the pan to blend it in.

13

Fluff the rice, divide into deep bowls, spoon over the beef, mushrooms, and broth, and top with an egg and green onions.

Gyudon-Style Ginger Beef Rice Bowls with Mushrooms & Soft Egg

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Gyudon-Style Ginger Beef Rice Bowls with Mushrooms & Soft Egg

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands