Japanese Style Roast Beef with Rice and Vegetables   recipe provided by the Certified Angus Beef® brand.

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Japanese Style Roast Beef with Rice and Vegetables

Serves 4
Cuisine: Japanese
Category: Pasta & Rice Dishes, 30 minutes or less, One Pan
Sear beef, then simmer in a sweet and salty sauce for complex flavor. Marinated vegetables add freshness. Make this well-balanced meal in 30 minutes or less.
Prep Time
15 mins
Other Time
10 mins
Cook Time
25 mins
Total Time
50 mins
  • 1 1/2 pounds Certified Angus Beef ® top round London broil
  • 1 cucumber, thinly sliced
  • 1 eggplant, thinly sliced
  • 1 tablespoon ginger, minced
  • 2 teaspoons coarse kosher salt, divided
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons canola oil
  • 1/3 cup sake
  • 1/4 cup mirin
  • 1/4 cup low-sodium soy sauce
  • 1 small onion, grated
  • 4 cups cooked white rice
  1. Combine cucumber, eggplant, ginger and 1-teaspoon salt in a mixing bowl. Toss vegetables well to combine; set aside, allow to marinate while cooking beef.
  2. Season beef with 1-teaspoon salt and black pepper. Heat canola oil over medium-high heat in a high sided sauce pan. Sear top round 2 to 3 minutes on each side or until well browned. Reserve to a clean plate or sheet pan.
  3. Reduce heat to medium, add 1/3-cup water, sake, mirin and soy sauce to pan. Bring to a simmer. Return beef to pan, simmer, covered for 12 to 15 minutes flipping halfway through. Check internal temperature of beef, remove from pan at 125°F internal temperature for medium rare. Reserve to a cutting board, allow to rest at least 5 minutes before slicing very thin against the grain.
  4. Stir grated onion into simmering sauce, reduce to thicken, about 5 minutes.
  5. Divide rice among 4 bowls. Strain vegetables in a colander, pressing out excess moisture with a spoon. Arrange vegetables on top of rice. Top with sliced beef, spoon sauce over beef and vegetables.
Dentsu East Japan Inc.
recipe, how to cook, on the stove, sauce, rice bowl

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