Stir Fried Tomato and Beef Rice Bowls

Here is a little break from all the Thanksgiving recipes swirling around the internet, because we still need to eat in the days leading to the big Turkey day! My Thanksgiving stress level is relatively low because we’re going to purely be guest this year! I’m just brainstorming gluten-free and nut-free dessert ideas… mochi muffins maybe?! How are you doing though? What are your plans? Are you in charge of the pie or stuffing? OR THE TURKEY?!

This Stir Fried Tomato and Beef Rice bowl is pretty much the polar opposite of a turkey in terms of prep required and anxiety. It’s so easy to make and comes together so quickly! This recipe is inspired by one of my favorite rice bowl: Gyudon! Gyudon is a Japanese rice bowl topped with beef, onions, and either a raw yolk or poached egg if you’re a little squeamish with your eggs. It’s pure comfort in a bowl.

U.S.-grown Jasmine rice is the perfect canvas for bright tomatoes, tender beef, and a creamy egg yolk! Jasmine rice is by far my favorite rice. It’s the rice of choice in my family growing and I can’t really imagine my kitchen without a giant jar full of the long and aromatic grain. The smell of jasmine rice filling the air as it cooks is one of my favorite smells in the world! I’m so happy to have partnered with USA Rice and FeedFeed to create a recipe using one of my favorite ingredients ever! I feel a lot better cooking with U.S.-grown jasmine rice because U.S.-grown rice is produced with the highest standards and regulation. So it’s the best rice you can get!

Start your Prep:

This recipe comes together incredibly fast, but you can make it even fast if you’re efficient with your prep!

Start by sticking your steak in the freezer for 30 minutes, which makes slicing the steak into thin strips so much easier! While the steak is chilling, wash and rinse the rice. Cook it in a rice cooker or prepare the old fashion way in a pot. The rice should take about 20 minutes to cook in total.

As the rice is cooking, slice the onion into crescents, chop the tomatoes into large chunks, chop the scallions. Once the steak is chilled, cut into thin stripes against the grain of the meat.

The cooking process goes by in a flash and if you time it right, it should be done by the time the rice is fully cooked! Heat up oil in a wok or large frying pan of medium high to high heat. Add the onions and cook for a few minutes until they get some color and start to smell good! Add the beef and cook until the meat is about half way cooked through. Throw in the tomatoes, season with salt, pepper, and soy sauce. Cook for a few final minutes, until the tomatoes are saucy and jammy. Finish by adding the chopped scallions and then your done!

Assemble the Perfect Bowl:

You probably don’t need help in this department, but if you need some guidance here it is!

Make sure to fluff up your rice once it’s cook to allow the steam to release. Scoop the rice into bowl, making a little dip in the center to hold the beef and tomatoes. Top the rice with the stir fried tomatoes and beef and then gently place a golden egg yolk in the center. If feel weird about raw eggs, make sure the eggs are fresh and organic or just replace it with a poached or jammy egg. Mix it all together for an extra creamy sauce!

The tomatoes are bright and acidic, even winter tomatoes will work in this situation! The beef is tender and the splash of soy sauce grounds everything together to create a savory and super comforting meal!

Stir Fried Tomato and Beef Rice Bowls

Serves 2-3

Materials:

1 cup U.S.-grown jasmine rice
½ white onion - sliced
1 lb tomatoes - chopped into large pieces
2 scallion stalks - chopped

1 lb NY Strip Steak or Ribeye

½ cup canola oil

½ tsp salt
¼ tsp white pepper

2 tbsp soy sauce
2-3 egg yolks

Steps:

1. Place steak in the freezer for 30 minutes to make slicing easier.

2. Rinse jasmine rice until cold water until the water runs clear. Cook rice with 1 ½ cup water in a rice cooker. Alternatively, cook rice in a pot by bringing the pot of rice to a simmer, cover with a lid, and cook for 20 minutes.

3. While the rice is cooking, take the steak out of the freezer and cut into thin strips against the grain. Set meat aside.

4. Heat canola oil in a wok or a large saute pan over medium high heat. Add onions and cook, stirring occasionally, for 3-4 minutes. Add in the steak and cook for another 3-4 minutes, until the meat is half way cooked through. Add the tomatoes and season with salt, white pepper, and soy sauce. Continue to cook for another 5 minutes, stirring often, until the tomatoes have broken down and have a jammy consistency. Finish my adding the chopped scallions.

5. Fluff the cooked rice and place into serving bowls. Top the rice with the stir fried tomato and beef mixture. Place an egg yolk in the center of each bowl. Mix everything together and enjoy!
   

Thanks, USA Rice, for sponsoring this post!