Skillet Gyudon
- Yield 4 servings
- Prep 5 minutes
- Cook 15 minutes
Skillet Gyudon sits in the Beef section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 pound thinly sliced beef, chuck or ribeye sold for sukiyaki or shabu shabu are best
- 1 large yellow onion
- 1 cup All Purpose Stir Fry Sauce
- 1 cup dashi, or chicken broth
- 1 pound cauliflower rice, cooked
- 2 scallions, thinly sliced
- Toasted sesame seeds, skippable finish
- Shichimi togarashi, skippable finish
- Pickled red ginger, skippable finish
Method
Grab the thinly sliced beef and use a sharp knife to cut it in half if the slices are overly large.
Trim the stem and root ends off of the onion and peel off the dry outer layers. Slice the onion in half, through the poles of the onion, and then thinly slice the onion.
Tip the All-Purpose Stir-Fry Sauce and dashi or chicken broth in a wide skillet. Separate the onion slices into half-rings and arrange them in a single layer in the skillet.
Turn the heat to medium high and bring the sauce to a gently bubble. Then, lower it to a medium burner to maintain a gently bubble and cook the onions until mostly tender, about 5 minutes.
Tip in the beef and continue simmering the sauce, stirring occasionally. When the beef is no longer pink, about 3 to 5 minutes later, take the skillet off the heat.
Scoop some cauliflower rice (or white rice) into individual bowls and ladle some beef, onions, and sauce on top. Scatter on some scallions, sesame seeds, togarashi, and pickled red ginger if desired!
Kitchen notes
- Head to your neighborhood Asian market and buy pre-sliced beef!
- The cook buy pre-sliced ribeye or chuck for shabu shabu (hot pot) or sukiyaki.
- The thin slices are pretty large, so the cook cut them in half crosswise for this recipe.
