Description
Tender marinated beef and sweet corn served over fluffy rice with a delicious garlic butter sauce.
Ingredients
Scale
- 2 cups uncooked short-grain rice (like sushi rice)
- 2 1/2 cups water
- 1 pound thinly sliced beef (ribeye or sirloin work best)
- 1 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper, freshly cracked is ideal
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1 cup frozen corn kernels
- 1 tablespoon butter
- Pinch of salt
- 2–3 green onions, thinly sliced
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon honey (or maple syrup)
- 1/2 teaspoon mirin (sweet rice wine)
- Sesame seeds
- Chili flakes (for a little heat)
- Japanese mayonnaise (Kewpie is the best!)
Instructions
- Prepare the Rice: Rinse the rice in a fine-mesh sieve under cold running water until the water runs clear (2-3 minutes). Combine rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep warm.
- Marinate the Beef: If needed, partially freeze beef for 30 minutes to make slicing easier. Slice thinly (about 1/8 inch thick). In a medium bowl, combine beef with soy sauce, mirin, sesame oil, black pepper, garlic powder, and ginger powder. Mix well and marinate for at least 15 minutes (up to 30 minutes in the refrigerator).
- Cook the Corn: Melt butter in a small skillet over medium heat. Add frozen corn and cook, stirring occasionally, until heated through and slightly softened (5-7 minutes). Season with a pinch of salt and set aside.
- Make the Garlic Butter Sauce: Melt butter in a small saucepan or skillet over medium heat. Add minced garlic and sauté for 30 seconds, or until fragrant (be careful not to burn). Stir in soy sauce, honey (or maple syrup), and mirin. Simmer for 1-2 minutes, or until slightly thickened. Remove from heat and set aside.
- Cook the Beef: Heat a large skillet or griddle over medium-high heat. Cook beef in a single layer (in batches if necessary) for 1-2 minutes per side, or until browned and cooked through. Remove from skillet and set aside.
- Assemble the Bowls: Divide rice among bowls. Top with cooked beef and corn. Drizzle generously with garlic butter sauce. Garnish with sliced green onions, sesame seeds, and chili flakes (if using). Add Japanese mayonnaise (optional). Serve immediately.
Notes
- Rinsing the rice removes excess starch, resulting in fluffier rice.
- Partially freezing the beef makes it easier to slice thinly.
- Marinating the beef longer will result in more flavorful beef.
- Avoid overcrowding the pan when cooking the beef to ensure it sears properly.
- Kewpie mayonnaise is recommended for the best flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes