Japanese Beef Bowl Gyudon

Japanese beef bowl, also known as gyudon, is an easy healthy weekday meal.  Thinly sliced soft and juicy beef simmered in a sweet and savory sauce then topped on a bed of rice.  Comforting, delicious and low carb inspired!

Inspired by the famous Japanese beef bowls they serve at Yoshinoya, this copy cat is just as good as the original minus the carbs.

Best of all, it’s so easy to make and you can have it ready to eat from start to finish all in 15 minutes!

Japanese style beef bowl gyudon served over rice topped with red ginger beni shoga.

What is Japanese Beef Bowl Gyudon?

Thinly sliced meat is simmered in a sweet and savory dashi sauce, then placed on a bed of healthy cauliflower rice.

What kind of beef should I use for Japanese Beef Bowl Gyudon?

Use thinly sliced chuck or ribeye cut to about 1/8 of an inch, or the same as sliced deli meat.

Thinly sliced chuck beef to be used in a Japanese style gyudon beef bowl.

Is this beef bowl recipe similar to the ones you find at Yoshinoya?

It’s even better!  This Japanese beef bowl taste just like the authentic beef bowls served in Japan.   Of course, to keep this recipe low carb, we substituted traditional white rice for healthy cauliflower rice.

Why is using cauliflower rice a healthier choice?

Compared to white rice, cauliflower rice has fewer calories, and much fewer carbohydrates, while containing more fiber, protein, potassium and vitamin C.  Overall, if you’re looking for a healthier option, cauliflower rice is your choice.

However, if you prefer traditional white rice or brown rice, you definitely can do that too by simply subbing the rice.

Japanese style keto beef bowl gyudon being served over a bowl of cauliflower rice.

Tips for making this beef bowl recipe?

  • Use thinly sliced high quality beef.
  • For a shortcut, place cauliflower in the microwave for 3-4 minutes with a wet paper towel cover.
  • If you don’t have Japanese sake, you can also use dry sherry.
  • Instead of using bonito flakes, you can use hondashi to make dashi which is much faster.

Japanese style beef bowl gyudon served over rice topped with red ginger beni shoga.

For more Japanese recipes, check out the below!

Now, let’s get making this Japanese Beef Bowl recipe!

  • Prepping Time 5M
  • Cook Time 10M
  • Total Time 15M
  • Net Carb/Serv ~4g
  • Servings 1 Bowl

Ingredients

  • 1/2 lb Thinly Sliced Beef
  • 3/4 Cup Dashi
  • 1/4 Cup Sliced Onion
  • 2 tbsp Soy Sauce
  • 1 tbsp Japanese Sake
  • 1 tsp Monkfruit Erythritol Blend (or sweetener of choice)
  • 1 1/2 Cups Cauliflower Rice (or rice of choice)
  • 1 tbsp Butter

Directions

1) Gather all the ingredients.

Japanese Gyudon Beef Bowl Recipe (4)

2) Prepare 3/4 cup of dashi (link on how to make dashi here).

3) Thinly slice onions and set aside.

Japanese Gyudon Beef Bowl Recipe (3)

4) In a large Teflon frying pan, melt butter on high heat.  Once melted, add cauliflower rice, stir often and cook for 4-5 minutes or until desired tenderness is reached.  Reduce heat to simmer to keep warm.  Note – if using traditional steamed rice, skip this step and serve directly into the bowl.

Japanese Gyudon Beef Bowl Recipe (2)

5) In the meantime, add dashi in a new large Teflon frying pan and bring to boil on high heat.  Once boiling, reduce to medium heat, add Japanese cooking sake, Monkfruit Erythritol Blend, Soy Sauce and onions.  Cook for 2-3 minutes.

Japanese Gyudon Beef Bowl Recipe (20)

Japanese Gyudon Beef Bowl Recipe (9)

6) After 2-3 minutes, add sliced beef and cook for another 2-3 minutes or until meat is cooked.

Japanese Gyudon Beef Bowl Recipe (22)

7) Transfer cauliflower rice to a serving bowl and top with beef mix and extra juice.  Enjoy hot.

Japanese Gyudon Beef Bowl Recipe (12)

Hope you enjoy your Japanese Beef Bowl!

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More Recipes

Japanese style beef bowl gyudon served over rice topped with red ginger beni shoga.

Japanese Beef Bowl Gyudon

Japanese beef bowl, also known as gyudon, is an easy healthy weekday meal. Thinly sliced soft and juicy beef simmered in a sweet and savory sauce then topped on a bed of rice. Comforting, delicious and low carb inspired!
4.56 from 9 votes
Course: Main Course
Cuisine: Japanese
Keyword: beef rice bowl, Japanese gyudon
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 Bowl
Print Recipe
Calories: 805kcal

Ingredients

  • 1/2 lbs Beef Thinly Sliced
  • 3/4 Cup Dashi
  • 1/4 Cup Sliced Onion
  • 2 tbsp Soy Sauce
  • 1 tbsp Japanese Sake
  • 1 tsp Monkfruit Erythritol Blend or sweetener of choice
  • 1 1/2 Cup Cauliflower Rice or rice of choice
  • 1 tbsp Butter

Instructions

  • Gather all the ingredients.
  • Prepare 1 cup of dashi (link on how to make dashi here).
    Japanese Gyudon Beef Bowl Recipe (1)
  • Thinly slice onions and set aside.
    Japanese Gyudon Beef Bowl Recipe (3)
  • In a large Teflon frying pan, melt butter on high heat. Once melted, add cauliflower rice, stir often and cook for 4-5 minutes or until desired tenderness is reached. Reduce heat to simmer to keep warm.
    Japanese Gyudon Beef Bowl Recipe (2)
  • In the meantime, add dashi in a new large Teflon frying pan and bring to boil on high heat. Once boiling, reduce to medium heat, add Japanese cooking sake, Monkfruit Erythritol Blend, Soy Sauce and onions. Cook for 2-3 minutes.
    Japanese Gyudon Beef Bowl Recipe (9)
  • After 2-3 minutes, add sliced beef and cook for another 2-3 minutes or until meat is cooked.
    Japanese Gyudon Beef Bowl Recipe (22)
  • Transfer cauliflower rice to a serving bowl and top with beef mix and extra juice. Enjoy hot.
    Japanese Gyudon Beef Bowl Recipe (12)

Video

Nutrition

Calories: 805kcal | Carbohydrates: 9g | Protein: 51g | Fat: 59g | Saturated Fat: 25g | Cholesterol: 192mg | Sodium: 2919mg | Potassium: 1567mg | Fiber: 5g | Sugar: 5g | Vitamin A: 355IU | Vitamin C: 116mg | Calcium: 149mg | Iron: 7mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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2 Comments

  1. I was just making oyako donburi with full on mirin and figured I would see what you do for subbing mirin out. From this gyudon recipe, I can’t really tell. What do you do for oyako don?

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