Gyudon: Beef & Tomatoes Over Rice Meal Prep

Beef & Tomatoes rice bowl

Gyudon: Beef & Tomatoes Over Rice

For meal prep this week, I made a tomato-based gyudon. Gyudon is thinly sliced beef and onions served over rice. There are several versions of gyudon, but this recipe adds tomatoes for a flavor profile different from that of traditional Japanese gyudon. It is simple and can be made in one pot.

Along with the gyudon, I made a large batch of side vegetable dishes: Japanese cucumber salad and spinach and carrot salad. These salads use the same dressing but are prepared in different ways, so I made them in two separate batches. I also added kimchi—my favorite one from Costco. So let’s make it!

Notes

• Onions: Thinly slice the onions so they cook faster.

• Beef: Use a good-quality steak to prevent the beef from being too chewy. Ribeye is recommended, but flank or sirloin also work well.

• Tip for Slicing Meat: The easiest way to thinly slice beef is to wrap it in plastic wrap and freeze it for about 1 hour. You want the meat partially frozen so the outside is firm while the inside remains soft. This firmness makes it easier to slice thinly.

Gyudon Recipe

Serving: 4

Ingredients:

• 1 lb sirloin steak or ribeye

• ¼ cup sake

• ¼ cup soy sauce

• 4 Tbsp mirin

• 2 Tbsp light brown sugar

• 1 onion, thinly sliced

• 1 Tbsp fresh ginger, minced

• 2 garlic cloves, minced

• 2 large tomatoes, cut into quarters

• 3 cups steamed rice

Directions:

1. Prepare the Beef: Slice the steak as thinly as possible (see notes for tips).

   

2. Make the Sauce: In a large saucepan, combine sake, soy sauce, mirin, brown sugar, and ⅔ cup water. Bring to a boil.

3. Add Beef and Aromatics: Add the thinly sliced beef, onions, ginger, and garlic to the pan. Bring to a boil again, skimming off any scum from the surface.

   

4. Simmer: Reduce heat to low-medium and simmer uncovered for 5 minutes.

5. Add Tomatoes: Add the tomatoes and simmer for another 10 minutes.

   

6. Serve: Enjoy the beef mixture served over steamed rice.

Japanese Cucumber Salad & Spinach and Carrot Salad

These two salads use the same dressing but are prepared differently, so they are made in two separate batches. Let’s make them!

Cucumber Salad Recipe

Ingredients:

• 2 English cucumbers, thinly sliced

• ¼ cup rice vinegar

• 2 Tbsp sugar

• ½ tsp salt

• 2 tsp soy sauce

Directions:

1. Slice the cucumbers thinly.

2. Sprinkle with 2 tsp salt and toss with your hands to draw out moisture. Let sit for 10 minutes.

3. Rinse the cucumbers to remove salt, then drain and pat dry.

4. Squeeze the cucumbers to remove excess moisture.

5. In a medium bowl, mix rice vinegar, sugar, salt, and soy sauce until dissolved.

6. Add the cucumbers to the dressing and marinate for at least 1 hour.

7. Sprinkle with sesame seeds and enjoy!

Spinach and Carrot Salad Recipe

Ingredients:

• 3 carrots, shredded

• 2 cups spinach, blanched

• ¼ cup rice vinegar

• 2 Tbsp sugar

• ½ tsp salt

• 2 tsp soy sauce

Directions:

1. Shred the carrots.

2. In a large pot, boil 1 quart of water. Add the spinach and stir with a wooden spoon. Cook for 1 minute, then drain.

3. Let the spinach cool, then squeeze out excess moisture.

4. In a large bowl, mix rice vinegar, sugar, salt, and soy sauce until dissolved.

5. Add the shredded carrots and spinach to the dressing and marinate for at least 1 hour.

6. Sprinkle with sesame seeds and enjoy!

Assembly:

1. Divide the steamed rice into four meal prep containers.

2. Top each with the beef and tomato mixture.

3. Divide the cucumber salad, carrot and spinach salad, and kimchi into the containers.

   

These meal preps stay fresh in the fridge for 3-5 days. Let me know if you try any of these!