Ultimate Hack to make Japanese RedRock inspired Sliced Beef Rice Bowl

RedRock Flagship Restaurant in Tokyo

If you’re a meat lover, you have probably heard about the iconic Japanese RedRock restaurant chain in Tokyo and Osaka which has expanded to a few cities in the USA. A must-have on their menu is the world famous ‘American sliced beef Don™️’ or the ‘American Cut Steak Don™️’. Delicious sliced of meat are piled high on top of a rice bowl and doused with their steak sauce and creamy yogurt sauce. Each dish is cooked in the original method with a steam convection oven or sizzle grilled on the spot, using the best quality meat, Kobe beef or Sirloin. RedRock has won many awards including the Gaisyoku Award.

I have been lucky to have tried both dishes and the RedRock Sliced Beef rice bowl has left a lasting effect on my palate. It’s impossible to replicate the original method in my kitchen as the recipe is a closely guarded trade secret. So I have recreated this dish at home, purely based on my taste memory and interpretation. However I can assure you that the result is absolutely delicious!

The beef

To achieve the RedRock tender sliced beef, I have used a Fillet Mignon which is the smaller end of the tenderloin. For this recipe, this tender cut doesn’t require much seasoning. I rub the Fillet Mignon with olive oil, minced garlic, salt and pepper and a dash of high quality soy sauce, and let it rest till it’s at room temperature.

It should be put in the lower shelf of a pre-heated oven set on broil at 500 F (260 C) for 12 minutes on one side, then flipped over to the other side for another 12 minutes to achieve medium rare or 5 to 10 minutes longer for medium. Check the internal temperature, 130-135 F / 55 – 58 C for medium rare or 135-145 F / 60-68 C for medium.

After you remove the Fillet Mignon from the oven, let it rest then refrigerate for at least an hour, so it’s easier to cut it into very thin slices. I think at RedRock, they probably have an electric slicer as each piece is so thin… Well, I have to make do with my kitchen’s utensils…

The Garnish

Meanwhile, you can cook the rice. Here I have made brown rice and the slightly nutty flavor goes really well with the beef. As garnish, I have used Japanese pickled ginger, sautéed shiitake mushrooms and sprinkled radish sprouts as a finishing touch.

The Sauces

Regarding the sauce, I have adapted a common Japanese steak sauce, and here’s the recipe. To replicate RedRock yogurt sauce, I have made a Japanese Yum Yum sauce with yogurt, here’s the recipe. Both recipes are easy and simple, adapted by my own perception, but I feel that they’re pretty close to the RedRock dish, and complement the dish really well. The steak sauce is heated through before pouring on the rice and beef. The creamy yogurt sauce is scooped on top.

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The Egg

RedRock tops their dish with a raw egg yolk. But I prefer to serve it with a simple fried egg with runny yolk… to avoid any problem with raw egg.

The Ingredients (4 to 6 servings)

• 1 whole Fillet Mignon (around 5-6 lb / 2 to 3 kg)
• Olive oil
• Salt & Pepper
• 2 cloves garlic, minced
• Dash of soy sauce
• Steamed white or brown rice
• Radish sprouts to sprinkle on top
• 4 to 6 eggs (1 per serving)
• Pickled ginger (optional) as garnish
• Lettuce or mixed green as garnish
• Brown Steak Sauce (see recipe here)
• Creamy Yogurt Sauce (see recipe here)

Instructions

• Marinate the Fillet Mignon with olive oil, salt & pepper, soy sauce and let it come to room temperature. Place in oven-ready tray
• Preheat oven to broil 500 F / 260 C
• Place the beef in the lower shelf of the oven and roast for around 12 minutes, flip it over, roast for a further 12 to 15 minutes.
• Meanwhile, cook the rice
• Remove the meat, let it rest and refrigerate for around 1 to 2 hours
• Take the meat out and slice very very thin. Let it come to room temperature.
• Before serving, fry each egg individually till the white sets but the yolk remains runny.
• To assemble, put the rice on an individual plate or bowl, pile the beef slices on top, pour the warm steak sauce on top, then the yogurt sauce. Place a fried egg on the mound, sprinkle some radish sprouts and serve.

The verdict

It’s seriously a mouthwatering RedRock inspired Sliced Beef Rice bowl for meat lovers and hits all the right notes! You can pile a higher mound of sliced roast beef as you wish, for a more decadent effect… The tender sliced roast beef literally melts in the mouth.

What I can say is the dish is quite simple to make and you will likely have leftovers for the next day, and it’s just as delicious the second time around!

The RedRock Sliced Beef Rice Bowl is the perfect dish to serve for a dinner party as most of the elements could be prepared the day before. On the day of the dinner party, you only need to cook the rice and the eggs (or serve a raw yolk like the original RedRock way, if you wish), and assemble.

Your guests will be awed by the presentation and delighted by the amazing texture and flavors!

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