Yoshinoya Style Beef With Vegetables Rice Bowl

• 4 cups japanese rice
• 1 lb thinly sliced beef (freeze meat and then slice as close to paper thin as possible)
• 1 medium onion
• 0.5 (16 ounce) package frozen broccoli carrots cauliflower mix
• 1/4 head cabbage, sliced thinly
• pickled ginger, called Beni Shoga (optional)
• Traditional Sauce
• 1 1/3 cups dashi
• 5 tablespoons soy sauce
• 3 tablespoons mirin
• 2 tablespoons sugar
• 1 teaspoon sake
• 1 teaspoon fresh ginger juice
• 1 garlic clove, crushed

1. Cook rice according to directions.
2. Slice onion thinly. Cut thinly sliced beef into bite-sized pieces. Set aside. Put dashi, soy sauce, sugar, mirin, sake, ginger juice and garlic in a pan. Add onion slices in the pot and bring to just under a boil then lower to a simmer. Allow to simmer for minimum of 5 minutes.
3. Boil enough water for 1/2 package of frozen carrots, broccoli and cauliflower. When water is at a boil, add contents of package of vegetables as well as 1/4 head of cabbage. When vegetables are almost done, (4-5 minutes), drain them. Add beef and drained vegetables into the saucepan and simmer for 5 minutes. If veggies cooked earlier then add additional time to allow sauce to return to simmer and fully cook meat.
4. Serve hot steamed rice in a deep rice bowl. Put the beef and vegetable topping on the top of rice. Place some red ginger on the top if you would like.

japanese rice, beef, onion, frozen broccoli carrots cauliflower, cabbage, ginger, dashi, soy sauce, mirin, sugar, sake, ginger juice, garlic

Taken from www.food.com/recipe/yoshinoya-style-beef-with-vegetables-rice-bowl-353951 (may not work)