Japanese Beef Donburi Bowl
Tender grass-fed sirloin simmered in a gingery coconut aminos broth over fluffy rice with nori.
Inspired by traditional gyudon, this wholesome donburi bowl comes together in under twenty-five minutes for a deeply satisfying weeknight meal. Thin ribbons of sirloin steak simmer gently in a ginger-infused coconut aminos broth, soaking up sweet and savory notes without any refined sugar or soy. Ladled over warm white rice and crowned with crisp nori strips, every bowl is packed with clean, protein-rich nourishment.
Ingredients
Every ingredient is a real Clearshelf product, scored- 961 1/2 cups white jasmine rice, rinsed
- 3 1/2 cups water, divided
- 1/2 tsp salt
- 971 tbsp avocado oil
- 901 tbsp minced garlic
- 841 tsp ground ginger
- 861/2 cup coconut aminos
- 941 tbsp raw honey
- 951 1/2 lb top sirloin steak, thinly sliced across the grain
- 732 sushi nori, cut into thin strips
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
In a medium pot, combine the rinsed white jasmine rice, 3 cups of water, and the salt. Bring to a boil over high heat, cover with a tight-fitting lid, reduce the heat to low, and simmer undisturbed for 12 minutes until the liquid is absorbed, then remove from the heat to steam covered for 3 minutes.
- 2
While the rice is cooking, heat the avocado oil in a large skillet over medium heat. Add the minced garlic and ground ginger, stirring constantly for about 1 minute until fragrant.
- 3
Pour the remaining 1/2 cup of water, coconut aminos, and raw honey into the skillet with the aromatics. Whisk gently and bring to a gentle simmer over medium-high heat for about 2 minutes so the flavors meld.
- 4
Add the thinly sliced top sirloin steak to the simmering sauce in an even layer. Simmer gently over medium heat, stirring occasionally, for 3 to 4 minutes until the beef is just cooked through, tender, and evenly coated in the broth.
- 5
Fluff the steamed white jasmine rice with a fork and divide among four bowls. Ladle the simmered top sirloin steak and flavorful broth generously over the rice, garnish with the sliced sushi nori, and serve hot.
For the easiest slicing, place the sirloin steak in the freezer for 10 minutes beforehand to firm up. Leftover beef and rice can be refrigerated separately in airtight containers for up to 3 days.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.