Steps

1. Thinly slice and roughly chop 100g cabbage.
   🕒 02:42
2. In a small pot, add 30g onion and 100g beef.
   🕒 02:49
3. Add [B] 2.5 tsp soy sauce, 5 tsp Mirin (Sweet Rice Wine), 2 tbsp water, and 1/3 tsp Hondashi to the pot and simmer over medium-low heat.
   🕒 05:19
4. Once boiling, cover and simmer for about 5 minutes.
   🕒 05:45
5. Remove the simmered beef and set the braising liquid aside in a separate container.
   🕒 07:15
6. Heat 1 heaping tbsp lard in a frying pan.
   🕒 07:54
7. Add the thinly sliced cabbage to the hot pan and stir-fry.
   🕒 08:08
8. Add [A] 1 tbsp soy sauce, 2 tbsp Mirin (Sweet Rice Wine), and 6 dashes MSG(Ajinomoto), then mix while stir-frying until the moisture evaporates.
   🕒 08:35
9. Add the roughly chopped cabbage and 100g bean sprouts, and stir-fry further until wilted. 【Chef's Tip!】 Stir-frying with lard and soy sauce creates a rich and flavorful vegetable stir-fry that pairs perfectly with the beef bowl.
   🕒 09:14
10. Mince 10g garlic and set aside on a plate.
    🕒 03:08
11. Serve 200g cooked rice in a bowl.
    🕒 10:04
12. Generously top the rice with the simmered beef.
    🕒 10:13
13. Pile a generous amount of the stir-fried cabbage and bean sprouts on top of the beef.
    🕒 10:57
14. Return the beef bowl braising liquid to the pot and reduce until your desired consistency.
    🕒 11:13
15. Pour the reduced sauce over everything, and top with as much minced garlic as you like.
    🕒 11:23