When you need dinner on the table fast, this BBQ beef rice bowl delivers. Inspired by Japan's iconic yakiniku-don, it's nothing more than thinly sliced beef stir-fried with green onion in Bell Foods Premium BBQ Sauce, piled over hot steamed rice. Fifteen minutes from fridge to plate ? perfect for busy weeknights in Phnom Penh.

Why This Recipe Works

The beauty of a rice bowl is its simplicity. One protein, one sauce, one base. Bell Foods Premium BBQ Sauce eliminates the need to mix soy sauce, mirin, sugar, and garlic separately ? it's all in the bottle. Thinly sliced beef cooks in under three minutes, and the sauce caramelises into a sticky glaze that coats every grain of rice.

Ingredients (Serves 2)

• 250 g beef (sirloin, flank, or any thinly sliced cut)
• 3 tbsp Bell Foods Premium BBQ Sauce
• 2 stalks green onion, cut into 4 cm pieces
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• 2 bowls steamed jasmine rice
• 1 tsp toasted sesame seeds
• 1/2 tsp chilli flakes (optional)

Optional Toppings

• A soft-boiled egg (6-minute egg)
• Pickled cucumber or kimchi
• Shredded nori seaweed

Instructions

1. Prep. Slice the beef thinly against the grain. If your market sells pre-sliced shabu-shabu beef, use that ? it saves time and cooks faster.
2. Sear the beef. Heat oil in a pan or wok over high heat until smoking. Add garlic and stir for 10 seconds. Add beef in a single layer. Sear without stirring for 1 minute until edges brown.
3. Add sauce and green onion. Toss the beef, add green onion pieces, and pour in Bell Foods Premium BBQ Sauce. Stir-fry for 1?2 minutes until the sauce thickens and coats the beef. The sauce should be glossy, not watery.
4. Assemble. Scoop hot rice into bowls. Pile the BBQ beef on top. Drizzle any remaining pan sauce over the rice. Sprinkle with sesame seeds and chilli flakes.

Serving Suggestion

Add a side of miso soup using Bell Foods Soup Base (Miso) ? just dissolve a spoonful in hot water and add tofu cubes and sliced green onion for a complete Japanese-style meal.

Pro Tip

Freeze your beef for 20 minutes before slicing ? it firms up just enough to cut paper-thin slices with a regular kitchen knife. Thinner beef means faster cooking and better sauce absorption. This trick works with any cut available at Phnom Penh's supermarkets or wet markets.