Steak Rice Bowl (Seared Beef with Soy-Garlic Glaze over Rice)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This steak rice bowl sears 300 g beef over high heat, rests and slices it, then serves it over 2 cups of rice with a soy-garlic pan sauce.
Read more
Pat the beef dry, season it evenly with 1/2 tsp black pepper, and leave it at room temperature for 10 minutes. Mix 2 tbsp soy sauce with 1 tbsp mirin, 1 tsp sugar, and 1 tsp minced garlic until the sugar is no longer visible. Heat the pan thoroughly over high heat, melt 10 g butter, and add the steak when the butter begins to foam. Leave the first surface in contact with the pan until it develops a deep brown crust, then turn it. Stand a thick steak on its sides as needed so the outer edges also cook. Remove the meat slightly before the intended final doneness and rest it on a plate for 3 minutes. Slice thinly across the grain. Wipe away only any blackened fragments from the pan while retaining the brown juices. Pour in the prepared sauce and cook it over medium heat until it looks glossy and slightly thickened. Divide the rice between two bowls, fan the steak slices over the top, and spoon the warm sauce evenly across the meat and rice.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Pat the 300 g beef steak dry, then season it evenly with 1/2 teaspoon black pepper.
Let it stand at room temperature for 10 minutes so it sears instead of steaming, and keep 2 cups cooked rice warm.
- 2Control
Combine 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sugar, and 1 teaspoon minced garlic.
Stir until the sugar is no longer visible, so the glaze reduces evenly and the garlic does not clump in the pan.
- 3Control
Heat the pan over high heat until very hot, then add 10 g butter.
When it foams, add the steak and sear without moving it until the surface turns deep brown before flipping.
- 4Finish
Sear the second side over high heat, and hold thick edges against the pan briefly if needed.
Remove the steak when it is slightly under your target doneness, since resting will finish the heat transfer.
- 5Finish
Transfer the steak to a plate and rest it for 3 minutes, then slice thinly across the grain.
If any pan bits are black, wipe them out, but keep the brown juices for the glaze.
- 6Finish
Pour the sauce into the same pan and simmer over medium heat until glossy and lightly thickened.
Arrange the steak over warm rice, spoon on the glaze evenly, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Resting the steak 3 minutes before slicing keeps juices locked in atop this soy-garlic rice bowl.
- Finish cue
- Pour the sauce into the same pan and simmer over medium heat until glossy and lightly thickened.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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