We keep coming back to this comfort bowl again and again. There’s just something about it that feels so grounding, especially on days when you want something cozy but effortless. This bowl is heavily inspired by a Mongolian beef bowl I once made, and it’s slowly turned into one of our simplest staple meals. It’s made with just a handful of ingredients, but the flavor is deeply umami, sweet, salty, glossy, and almost too good to be true. It’s proof that the best bowls don’t need a long ingredient list to feel special. If you’re craving something warm, comforting, and ridiculously satisfying, this one’s for you. Cook along with me and let me know where you’re watching from in the comments (: Ingredients: Sauce: • 1/4 cup beef stock • 1/4 cup light soy sauce • 1/3 cup brown sugar • 2 tbsp fresh ginger, grated • 3-4 garlic cloves, minced Beef & Bowl: • 300 g beef ribeye steak, sliced • Cornmeal or cornstarch, about 1/6 cup for coating • 1 tbsp cornmeal + 1/4 cup water (slurry) • 3 large scallion onions, greens only, roughly sliced • Olive oil, for frying • 1 cup basmati rice, cooked • Egg yolk, for serving (optional but very encouraged) Directions: 1. Slice the beef into about 1 cm thick, bite-sized pieces. Coat generously with cornmeal or cornstarch and let it rest. 2. In a bowl, combine soy sauce, beef stock, brown sugar, garlic, and grated ginger. Mix well and set aside. 3. Mix 1 tbsp cornmeal with 1/4 cup water to create a slurry and set aside. 4. Cook the rice in lightly salted water and set aside once done. 5. Heat a generous amount of olive oil in a pan over medium-high heat. Fry the beef for 3-4 minutes, just until lightly browned on all sides. Remove the beef from the pan and discard excess oil. 6. Add the sauce to the pan over medium-high heat and bring to a boil. Once bubbling, stir in the cornmeal slurry and cook until thick and glossy. 7. Add the beef and scallion greens back into the pan and toss for 1-2 minutes, until coated and the onions soften. 8. Serve over rice and finish with an egg yo