Dinner · 50 min · japanese

Hayashi Rice

If you like beef, you’ll love this Japanese dinner — 50 minutes from craving to table. Each serving lands at 680 calories with 40g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Beef
• 2 Onion
• 8 oz Mushrooms
• 2 cups Demi-glace
• 0.5 cup Red wine
• 2 tbsp Tomato paste
• 2 tbsp Butter
• 3 cups Rice
• 2 tbsp Cream

Steps

1. Sear the thinly sliced beef in butter 2 minutes; remove. Brown the onions and mushrooms in the same pan until deeply golden.
2. Stir in the tomato paste and cook 2 minutes until it darkens. Pour in the wine and scrape up every browned bit.
3. Add the demi-glace and simmer 20 minutes until the sauce thickens enough to coat a spoon. Return the beef for the last 5 minutes.
4. Swirl in the cream off the heat for a silky finish. Season boldly — hayashi should taste rich and beefy, not flat.
5. Serve ladled over rice. Japans answer to beef stew, and a strong argument that the answer was correct.

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