What kind of meat should I use for gyudon?

[YoungMhal]

Hey everyone! What type of meat do you recommend for preparing gyudon? I want to ensure I capture that authentic flavor. Are there specific cuts that work best? Looking forward to your recommendations!

 

[mamberx]

Gyudon is made with thinly sliced beef, like ribeye or chuck. The key is that it's super thin, so it cooks quickly and absorbs the flavors of the sauce.

 

[MylaPeek]

For the best gyudon, go with thinly sliced beef—usually sirloin or ribeye works great! It’s tender and cooks up super quickly, giving you that perfect, flavorful bowl.

 

[corbin]

Hey everyone! What type of meat do you recommend for preparing gyudon? I want to ensure I capture that authentic flavor. Are there specific cuts that work best? Looking forward to your recommendations!

For gyudon, a thinly sliced, marbled beef cut is ideal. Think ribeye or chuck steak, similar to what you'd use for Philly cheesesteaks. The key is to have it thinly shaved so it cooks quickly and evenly in the savory broth.