The most familiar in the country is Yoshinoya. In fact, I can make very delicious beef rice at home, and the side dishes are more nutritious and more affordable. My approach is very authentic.
Onions, carrots, ginger, shredded, and peas are cut diagonally. The beef slices are boiled with boiling water and quickly washed with cold water.
Put the beef fat into the pot, add the onion silk after melting, stir fry the carrots, pour in soy sauce, sugar, rice wine, Weilin, add Kumbu broth, stir well, put in ginger and simmer and turn to low heat.
Add the beef slices, peas, and cook for about 2 minutes.
Use rice in a bowl and pour the beef slices, vegetables and juice on the rice. It’s OK.
No Khumbu broth can be replaced by water Remember to drink the juice and cook it on the rice. In order to ensure the tenderness of the beef, I use boiling water to pour hot bleeding foam, and quickly wash it with cold water. If you are not too troublesome, use a piece of chopsticks to clip into the boiling water pot, gently rub it, then press 2.3.4 steps to do.