Beef and Vegetable Rice Bowl

Beef and Vegetable Rice Bowl

Balanced with beef and nutritious vegetables

Cooking time
10 minutes+
  • Nutrition facts are for one serving.
  • Time to cool is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

300 g (10-1/2 oz.)

160 g (5-1/2 oz.)

2 leaves


10 cm (4 in.)

1 Tbsp


1 tsp


  1. Tear apart the lettuce, then rinse in cool water and drain.  Thinly slice the cucumber diagonally lengthwise.
  2. Julienne the long onion, then rinse in water and drain.
  3. Heat the sesame oil in a frying pan.  Add the ginger, and once fragrant, add and saute the beef.  When the color changes, add and mix with the seasoning (A).
  4. Place the rice into bowls.  Pile (1), (3) and (2) on top of the rice, then sprinkle with the sesame seeds.

Cooking Basics

Japanese long onion - julienned ultra-fine

In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.


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