All recipes
Japanese
Gyudon (Beef & Onion Rice Bowl)
Paper-thin beef and sweet onions in gingery sauce over rice — the beef-bowl-chain classic, macro'd.
434Calories
35.2gProtein
46.4gNet carbs
4.6gFiber
9.3gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
14 oz (400 g) flank steak, shaved paper-thin (freeze 20 min first)
400 g
1 large onion (200 g), sliced
200 g
1 cup (100 g) shiitake, sliced
100 g
¾ cup + 1 Tbsp (200 g) broth
200 g
3⅓ Tbsp (50 g) coconut aminos
50 g
4 tsp (15 g) allulose
15 g
2½ tsp (10 g) grated ginger
10 g
2½ cups (450 g) cooked rice
450 g
2 green onions, sliced
20 g
Method
- Simmer the onion and shiitake in the broth, aminos, allulose, and ginger until soft and sweet, 6–8 minutes.
- Add the shaved beef in loose tangles and simmer just 2–3 minutes until no longer pink — thin beef overcooks in a blink.
- Skim if you care, taste the broth — it should be sweet-savory with real ginger heat.
- Ladle beef, onions, and a good splash of broth over rice. Green onions on top; pickled ginger alongside if you have it.
Nutrition facts
Per serving.
Calories434
Total fat9.3 g
Total carbohydrate56 g
Dietary fiber4.6 g
Allulose5 g
Net carbs46.4 g
Protein35.2 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
Keep cooking
