The marinade does its work in fifteen minutes, which is exactly as long as it takes to prepare the toppings. Soy, brown sugar and sesame oil carry it, and a spoonful of grated pear or apple adds the sweetness that helps the beef caramelise.
The beef sears in batches over high heat so it browns rather than steams. Each bowl gets rice, beef, carrot, cucumber and a fried egg with a soft yolk.
Reading the Marinade
Six ingredients, fifteen minutes, no longer needed.
- Salty1/4 cup low-sodium soy sauce
- The base seasoning for the beef.
- Sweet2 tbsp brown sugar and 1 tbsp grated pear or apple
- What caramelises in the hot pan.
- Nutty1 tbsp toasted sesame oil
- Aroma that carries into the finished bowl.
- Sharp2 grated garlic cloves and 1 tsp ginger
- Keeps the sweetness from dominating.
The raw carrot and cucumber are the balance on the plate; add more if the bowl tastes rich.
How to Make It
Beef marinated 15 minutes
Mix the soy sauce, brown sugar, sesame oil, grated pear or apple, garlic and ginger. Toss with the sliced beef and marinate 15 minutes while the toppings are prepared.
Seared in batches
Heat a large skillet over high heat and sear the beef in batches 2 to 3 minutes, until caramelised and cooked through.
Eggs fried
Heat the neutral oil in a nonstick skillet and fry the pasteurized eggs until the whites are set and the yolks remain soft.
Bowls assembled
Divide the white rice among four bowls and top with the beef, carrot, cucumber and one fried egg each.
Finished with sesame
Finish with the green onions and sesame seeds.
Ingredient Notes
- Flank steak or sirloin
- A pound, sliced thinly across the grain so it cooks in two to three minutes.
- Grated Asian pear or apple
- One tablespoon in the marinade, for the sweetness that helps it caramelise.
- Pasteurized eggs
- Four, one per bowl, fried with the yolks left soft.
Success Tips
- Freeze the beef for 15 minutes before slicing if it is hard to cut thinly.
- Do not crowd the skillet; two batches sear, one batch steams.
- Cut the carrot and cucumber while the beef marinates so the bowls can be built straight after searing.
Why This Recipe Works
- Slicing thinly across the grain keeps the strips tender through a fast, hot sear.
- Grated pear or apple contributes sugars that brown quickly in the pan.
- Searing in batches keeps the skillet hot enough to caramelise rather than boil the marinade.
- Raw carrot and cucumber give a cold crunch against the hot beef and rice.
Serving Ideas
Serve each bowl with the egg on top so the yolk runs into the rice when broken, with extra sesame on the table.
Storage and Reheating
Refrigerate
Refrigerate the beef and rice separately and reheat; fry fresh eggs when serving leftovers.
Frequently Asked Questions
What cut of beef?
Flank steak or sirloin, sliced thinly across the grain.
Is the egg required?
Yes. A pasteurized fried egg with a soft yolk is part of the bowl.
