Japanese Beef & Rice Bowl with Roasted Shishito Peppers & Carrots

Japanese Beef & Rice Bowl

with Roasted Shishito Peppers & Carrots

40 MIN
4 Servings
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From the Test Kitchen

These Japanese-style rice bowls highlight a traditionally sweet and savory sauce made with mirin, soy, and fresh scallions, which we’re using to coat tender beef and onion as they cook in the pan.
10 green SmartPoints® per serving
10 blue SmartPoints® per serving
10 purple SmartPoints® per serving
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Japanese Beef & Rice Bowl with Roasted Shishito Peppers & Carrots
Title
  • 18 oz Thinly Sliced Beef
  • 1 cup Sushi Rice
  • ¾ lb Carrots
  • 6 oz Shishito Peppers
  • 1 Yellow Onion
  • 2 Tbsps Rice Vinegar
  • 2 Scallions
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 Tbsp Soy Sauce
  • ¼ cup Cornstarch
  • 2 Tbsps Soy Glaze

Japanese Beef & Rice Bowl

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel the carrots; halve  lengthwise, then cut crosswise into 1-inch pieces. Halve and peel the onion. Thinly slice one half. Medium dice the remaining half. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the peppers in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. In a bowl, combine the soy glaze, soy sauce, mirin, vinegar, sliced white bottoms of the scallions, and 1/3 cup of water. 

2 Roast the vegetables

Place the carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Leaving the oven on, remove from oven. Add the seasoned peppers to the other side of the sheet pan of partially roasted carrots; carefully arrange in an even layer. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Cook the rice
3 Cook the rice

Meanwhile, in a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 1 1/4 cups of water (carefully, as the liquid may splatter); stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

4 Coat & cook the beef

Meanwhile, separate the beef; pat dry with paper towels. Place in a bowl and season with salt and pepper. Add the cornstarch; toss to thoroughly coat. In a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high. Once the oil is hot enough that a pinch of cornstarch sizzles immediately when added, add the coated beef in an even layer (discarding any excess cornstarch). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the beef is coated and just cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Coat & cook the beef
Serve your dish
5 Serve your dish

Serve the cooked rice topped with the roasted vegetables and cooked beef (including any sauce from the pan). Garnish with the sliced green tops of the scallions. Enjoy! 

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