Beef Bulgogi

Beef Brisket Rice Bowl

This Beef Brisket Rice Bowl is bold, savory, and incredibly satisfying—all while coming together in just 15 minutes! Juicy, thinly sliced beef is simmered in a sweet soy glaze with onions and soft scrambled eggs, then served over a bowl of perfectly steamed long-grain white rice. It’s a fast and flavorful option for a comforting lunch or easy weeknight dinner.

This recipe stars U.S.-grown long-grain white rice and comes to us from our friend @hungrymaianh in partnership with thefeedfeed and USA Rice.

  • Servings
    2 plates
  • Serving Size
    1 plate
  • Prep Time
    5 mins
  • Cook Time
    10 mins
  • Total Time
    15 mins

Ingredients

  • 1 cup U.S.-grown long-grain white rice
  • 1¾ cups water (for rice)
  • 1½ tsp brown sugar
  • 2 Tbsp soy sauce
  • 2 large eggs, lightly beaten
  • 1½ tsp neutral oil (such as canola or avocado oil)
  • ¼ onion, thinly sliced
  • 50 ml water (for sauce)
  • 8 oz thinly sliced beef (brisket or similar cut)
  • 1 Tbsp sliced green onions, for garnish
 

Directions

  • In a small pot or rice cooker, combine the rice and water. Cook according to package instructions until fluffy and fully cooked.
  • In a small bowl, whisk together 50 ml water, brown sugar, and soy sauce. Set aside.
  • Heat neutral oil in a medium pan over medium heat. Add sliced onion and sauté for 2–3 minutes until softened and translucent.
  • Add the thinly sliced beef to the pan. Cook, stirring occasionally, until about 80–90% browned. Drain excess fat if necessary.
  • Pour the sauce over the beef and let it simmer for 1–2 minutes. Then, pour the beaten eggs over the beef and cook gently, stirring to form soft curds. Remove from heat once eggs are just set.
  • Spoon the rice into bowls, top with the beef and egg mixture, and finish with sliced green onions.