Ground Beef Gyudon

Ground beef and rice in a grey bowl topped with a sunny side up egg.

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5 from 32 votes

Prep Time5

Cook Time25

Total Time30

Servings:

Calories: 595kcal

Ingredients

2 medium yellow onions thinly sliced (about 3 cups)
2 tablespoon avocado oil
1 lb lean ground beef
2 teaspoon honey
¼-1/2 teaspoon fine sea salt
2 tablespoon rice vinegar
2 tablespoon coconut aminos
1 cup water
4 eggs
1 and ½ cups uncooked rice of choice or 4 cups cooked
chopped green onions, sesame seeds (optional), for serving

Instructions

In a large skillet over medium-high heat, add the avocado oil and onions. Cook, stirring often until softened and starting to caramelize, about 10 minutes.
Add the ground beef, honey and salt and cook, stirring to crumble until browned, about 5-7 minutes.
Add the coconut aminos, rice vinegar and water and bring to a simmer for 10 minutes.
Meanwhile, prepare the rice as per package directions and prepare a skillet for cooking the eggs. When the beef is almost done simmering, cook the eggs sunny-side up or as desired.
Assemble the bowls. Divide the rice between 4 bowls and top each bowl with a quarter of the beef/onion mixture. Top each with an egg.
Serve. Garnish with green onions and sesame seeds.

Notes

Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Only cook enough eggs for the amount you are planning to eat and cook additional eggs fresh for serving on top of the leftovers.

Ingredient Notes

Tamari or soy sauce can be used in place of coconut aminos. As the salt content can vary greatly, start with the lesser amount of salt in the recipe and then add more to taste at the end.

Nutrition