Umami-Filled but Inexpensive Beef Steak Bowl

Umami-Filled but Inexpensive Beef Steak Bowl

This is a superb steak made with beef fat-fried garlic rice and a soy-based sauce! It can be a bit heavy with just the meat, but it goes great with lettuce!

Ingredients: 2 servings

Beef Steak
300 g
3-4 leaves
2-3 cloves
Beef tallow
2 cuts
Salt and pepper
a small amount
Plain cooked rice
as much as you want
For the sauce:
Soy sauce
3 tablespoons
2 tablespoons
Brandy (may be omitted)
1 tablespoon
[Necessary equipment]
Frying pan lid
Wrung-out damp towel


1. Take the meat out of the refrigerator at least 2 hours before cooking to bring it to room temperature. This is essential.
2. Finely shred the lettuce and lightly soak in water. Thoroughly drain and let chill in the refrigerator to get crispy.
3. Finely chop the beef fat. You can probably get beef fat for free from the butcher. If you don't have any, you can use butter instead and skip the next step.
4. Put half of the chopped beef fat into the frying pan and cook over medium heat until melted. If you cut off the steak's fat and cook it until crispy, it has an umami flavor.
5. Once the beef fat has melted, add the garlic. When fragrant, turn the heat to high, add the rice, and cook.
6. Once the rice has broken up, transfer to a rice bowl. Clean the frying pan and melt the remaining beef fat over medium heat.
7. Now, season both of the sides of the meat with salt and pepper. To ensure the umami flavor comes out, do this just before cooking. Once the beef fat has melted, turn the heat to the highest level.
8. Once the pan starts smoking, remove the lumps of beef fat and start cooking the meat.
9. Cook well without moving until browned, then flip it over. When you flip it over, cover it with a lid and place the pan on top of a wrung-out dampened towel.
10. When the temperature in the pan has fallen slightly, reduce the heat to medium-low and steam the meat. It should take about 30 seconds to a 1 minute. It will depend on how thick your meat is.
11. Remove the lid and return the heat to the highest level. Once the heat has risen enough, add the brandy and flambe. You may omit this step.
12. Transfer the meat to a plate. Add the [Sauce] ingredients to the pan and heat until it begins to boil. Reduce the heat and continue heating while mixing until the juices from the meat are evenly blended with the sauce.
13. Top the rice with the sauce, cut the meat, and put the meat on top of the rice. If you cut the meat right after removing from the pan, the juices will pour out, so give it some time.
14. Finally, pour the remaining sauce over the meat to finish! You can also use yakiniku kalbi, as well as other flavorings!

Story Behind this Recipe

The cafe's yakitori bowl has such a great umami! So I tried it with beef! It's so different!