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Hayashi rice with beef

Hayashi rice with beef is a Japanese dish made with thin slices of beef and softened onions in a brown tomato sauce, served over rice. It takes 50 minutes to make for 4 people, at an easy level, for €3.30 per person. The key is letting the onions cook down slowly, since they're what gives the sauce its body.

Tonight, a Japanese classic, thin slices of beef and onions in a brown tomato sauce, served over rice.

Hayashi rice with beef
Total time
50 min
Difficulty
Easy
Cost per person
€3.30
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Hayashi rice with beef feels a bit like a Japanese take on beef stew. The meat gets a quick sear to stay tender, while the sauce simmers slowly with soft onions, mushrooms, and a splash of red wine. The result is a brown sauce with a gentle tomato tang that coats the rice without weighing it down. It's a comforting dish, perfect for cool fall and winter evenings.

This recipe works well for a weeknight dinner when you have a bit more time, so start it early to let the sauce simmer properly. Kids usually love this mild combination of rice and tomato sauce, gentler than many other Japanese dishes. Mon Chou suggests it as an easy way to vary your beef dinners without much fuss.

The ingredients

4 people

Butcher

  • Beef (rump steak or sirloin), thinly sliced 600 g

Fruits and vegetables

  • Onions 3
  • Button mushrooms 200 g

Pantry

  • Red wine 20 cl
  • Tomato sauceoften in the pantry 300 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Beef stockoften in the pantry 20 cl
  • Flouroften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Gluten, Lactose

The step by step recipe

  1. Coat the beef slices in flour and sear them quickly in the butter, then set aside. 5 min

    Sear in two batches, the meat shouldn't boil.

  2. In the same pot, cook down the sliced onions and mushrooms, then stir in the tomato paste. 15 min

    The onions should turn golden, almost like a confit.

  3. Deglaze with the red wine, let it reduce by half, then add the tomato sauce and the beef stock.

    The wine needs to lose its alcohol, let it reduce well.

  4. Let the sauce simmer, then add the beef back in and cook for a few more minutes. 20 min

    Don't overcook the beef at the end, it will turn tough.

  5. Cook the rice, mound it in the center of each plate, and ladle the sauce over it. 12 min

    A small drizzle of cream on top is the touch you'd get at a Japanese restaurant.

Our tips to get it right

  • Slice the beef thin and even, it will cook fast and stay tender during the quick sear.
  • Use a wide pot so the onions brown instead of steaming, that's what gives the sauce its sweetness.
  • Taste the sauce before adding the beef back in and adjust the salt, since beef stock and tomato sauce are sometimes already salty.

The variations

  • Swap the beef for thinly sliced pork for a cheaper version that's just as tender.
  • For a vegetarian version, replace the beef with extra mushrooms and use vegetable broth instead of beef stock.
  • For a faster version, use leftover cooked beef and shorten the sauce simmering time to 10 minutes.

What to serve it with

  • A crunchy cabbage salad
  • Tangy Japanese pickles
  • A hot cup of green tea

Storage

Hayashi rice keeps for 2 to 3 days in the fridge in a sealed container, with the sauce and rice stored separately. The sauce freezes well for up to 2 months, the cooked rice a bit less so. Reheat gently on the stove, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you replace the red wine in hayashi rice?

Yes, you can use beef stock with a spoonful of balsamic vinegar instead. The flavor will be slightly less rounded but the sauce will still taste good.

Can you make the sauce ahead of time?

Yes, the sauce actually tastes better the next day. Make it the day before and add the beef at the end when reheating, so it stays tender.

What kind of rice works best for hayashi rice?

Round Japanese rice is ideal since it stays slightly sticky and holds the sauce well. Sushi rice or any short grain rice works well too.

Is hayashi rice good for kids?

Yes, it's a mild, gently flavored dish that kids often enjoy. You can lightly blend the sauce if you want to hide the onion and mushroom pieces.

How long does it take to make a hayashi rice with beef?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hayashi rice with beef?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hayashi rice with beef cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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