Mushroom Beef Rice Bowl

Steps

How to make it

Prep 8 min · Cook 14 min

1. Dice beef 100 g against the grain; slice mushrooms 80 g; mince 2 garlic cloves. Portion 1 bowl cooked white rice into a large bowl and keep warm.
2. Toss beef with 0.75 tbsp soy sauce and rest 5–10 minutes to marinate (reserve 0.75 tbsp soy sauce for finishing).
3. Heat 1 tbsp olive oil in a skillet over medium heat; sauté minced garlic 30 seconds until fragrant.
4. Add mushrooms and stir-fry over medium heat 2 minutes until slightly softened, releasing moisture, and lightly browned at the edges.
5. Spread beef in the pan and cook over medium heat 3–4 minutes until the surface changes color and cooked through.
6. Pour in 60 ml water; cover and simmer on low 3–4 minutes. Uncover, drizzle the remaining 0.75 tbsp soy sauce, and stir-fry over high heat 30 seconds to reduce.
7. Taste and ladle beef and sauce over rice.

Tips & storage

Make it easier

• Cook mushrooms a little longer after they release water—the sauce tastes deeper.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best eaten immediately after cooking.

Substitutions

Optional add-ins