Japanese Beef and Egg Donburi (Low-Carb Style)
A quick and flavorful low-carb take on a classic Japanese donburi, featuring thinly sliced beef and scrambled eggs simmered in a savory dashi broth with onions and bell peppers. A hearty and protein-rich start to the day.
Ingredients
- Beef Sirloin150 g
- Onion50 g
- Bell Pepper50 g
- Green Onion5 g
- Bell Pepper50 g
- Sesame Oil2.5 ml
- Olive Oil5 ml
- Egg2 unit
- Dashi100 ml
- Soy Sauce15 ml
- Erythritol2.5 g
Instructions
- 1Step 1
Slice the beef sirloin thinly against the grain. Cut the onion into thin slices and the bell pepper into strips.
- 2Step 2
In a large skillet or shallow pot, heat the olive oil over medium-high heat. Add the sliced beef and cook until lightly browned, about 2-3 minutes. Remove beef and set aside.
- 3Step 3
Add onion and bell pepper to the same skillet and sauté until softened, about 3-4 minutes.
- 4Step 4
Add dashi, soy sauce, and erythritol to the skillet. Bring to a simmer. Return the beef to the skillet and cook for 2-3 minutes until heated through.
- 5Step 5
Lightly beat the eggs in a small bowl. Pour the eggs evenly over the simmering beef and vegetables. Cover and cook for 1-2 minutes, or until the eggs are just set but still slightly soft.
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