Steak Rice Bowl (Seared Beef with Soy-Garlic Glaze over Rice)

Name: Steak Rice Bowl (Seared Beef with Soy-Garlic Glaze over Rice)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: cooked rice 2 cup; beef steak 300 g; soy sauce 2 tbsp; mirin 1 tbsp; sugar 1 tsp; minced garlic 1 tsp; butter 10 g; black pepper 0.5 tsp

Quick answer

Total time: 30 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Butter-seared steak, sliced thin and fanned over rice, gets a soy, mirin and garlic glaze made in the same pan.

With no stock of its own, the sauce leans on the browned juices left after searing, and a deep crust on the meat pays off twice.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

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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