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soboro beef recipe card

Soboro Beef

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: bowls
  • Cuisine: Japanese

Ingredients

Scale

For Ground Beef: 

  • 1 Tablespoon neutral oil
  • 1 pound ground beef
  • ¼ cup soy sauce
  • 2 Tablespoons oyster sauce
  • ¼ cup mirin
  • 2 teaspoons sugar
  • 1 tablespoon peeled and grated ginger

For Scrambled Eggs:

  • 4 large eggs
  • 2 tablespoons neutral oil

For serving:

  • 5 ounces snap peas
  • 4 cups of steamed short grain rice
  • 1 tablespoon beni shoga (red ginger)

Instructions

  1. Pull the strings along the side of the snap peas down and off. Discard and set aside.
  2. Bring a small pot of water to boil over high heat. Add the snap peas and boil for 1-2 minutes. Drain the snap peas and cool with running water. Set the snap peas on the chopping board and slice them finely crosswise. Set aside.
  3. Heat a medium pan over medium high heat and add the oil. Swirl the pan to coat with oil and then place the beef in the pan. Let it cook for 2 mins without touching it and then use a wooden spoon to break up the meat into small crumbles. Continue cooking for 2-3 mins.
  4. Add the ginger and continue to cook for 1 minute. If your pan has a lot of oil, take a couple pieces of paper towels and wad it up into a ball. Tilt the pan and tuck the paper towel towards the bottom of the pan to absorb excess oil.
  5. Then add the soy sauce, oyster sauce, mirin, and sugar. Lower the heat to medium and continue to cook for 3-4 mins. until the beef is thoroughly cooked and the sauce has been absorbed and the pan looks mostly dry. Transfer to a bowl.
  6. Crack the eggs into a small bowl and whisk it with a fork or chopsticks until it’s uniformly a light yellow color. Wash and dry the pan and heat over medium heat. Add the oil and swirl the pan. Add the eggs and using a pair of chopsticks scramble the eggs to form little pieces. Set aside as soon as the eggs no longer look wet.
  7. Divide the rice into 4 separate bowls. Top with the beef, egg, and snap peas. Garnish with a little beni shoga. 
  8. Serve hot. 

Notes

*This is a very common lunch box item for school children. Instead of using bowls, use several lunch containers. It’s usually served at room temperature, but you can re-heat it if you like.

*You can also make the individual components earlier in the week and then heat them up briefly in the microwave before continuing to portion (hard cold rice is a NO!)

Keywords: soboro, rice bowls, soboro beef, asian meal prep