Tokyo Beef & Rice  Bowl with Roasted Broccoli & Carrots
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Tokyo Beef & Rice Bowl

with Roasted Broccoli & Carrots

Group Created with Sketch. 40 min
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500 Calories Or Less
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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For six weeks, Blue Apron is teaming with Airbnb to bring you the best home cooking from around the world. This week, we’re traveling to Tokyo with a beef and rice bowl recipe from Yukari, a local chef who leads a market tour and cooking class through Airbnb Experiences. This take on gyūdon (which translates to “beef bowl”) highlights a traditionally sweet and savory sauce made with mirin, a type of rice wine.

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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and halve the onion. Thinly slice one half. Medium dice the remaining half. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. In a bowl, combine the soy glaze, soy sauce, mirin, vinegar, sliced white bottoms of the scallions, and 1/3 cup of water

Roast the vegetables:
2 Roast the vegetables:

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice:
3 Cook the rice:

While the vegetables roast, 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 2 cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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. 

Coat & cook the beef:
4 Coat & cook the beef:

While the rice cooks, using your hands, 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 a thin layer of 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 (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the beef is cooked through. Turn off the heat. 

Serve your dish:
5 Serve your dish:

Serve the cooked rice topped with the roasted vegetables and cooked beef and onion. Garnish with the sliced green tops of the scallions. Enjoy! 

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

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and halve the onion. Thinly slice one half. Medium dice the remaining half. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. 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 broccoli florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Roast the vegetables:
Cook the rice:
3 Cook the rice:

While the vegetables roast, 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 2 cups of water (carefully, as the liquid may splatter); heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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:

While the rice cooks, using your hands, 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 a thin layer of 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 (shaking off any excess cornstarch before adding). Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until coated and the beef is cooked through. Turn off the heat. 

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

Serve the cooked rice topped with the roasted vegetables and cooked beef and onion. Garnish with the sliced green tops of the scallions. Enjoy!