1 lb top sirloin cut into bite size slices about 1/8 inch thick
1 onion, cut into large pieces
1 green pepper, cut into large slices
1 tsp cooking oil
2 cups short-grain white sushi rice
marinade:
1/4 cup soy sauce
1 TBSP sesame oil
1 tsp mirin
1 TBSP sake
2 TBSP honey
2 TBSP toasted sesame seeds, ground
1/2 tsp fresh ground pepper
DIRECTIONS
Combine the marinade ingredients in a small bowl.
Place the sirloin slices, sliced onion, and sliced pepper in a large resealable plastic bag. Pour the marinade in the bag over top the beef and vegetables. Seal the bag and flip over a few times to make sure the marinade is evenly spread throughout the beef and vegetables. Refrigerate for about 6 hours.
About an hour before the beef and vegetables come out of the refrigerator start cooking your rice:
- CAREFULLY BUT THOROUGHLY RINSE THE RICE IN A STRAINER UNDER COLD WATER UNTIL THE WATER FROM THE RICE IS MOSTLY CLEAR, ABOUT 2 MINUTES OR SO, THEN LET THE RICE REST IN THE STRAINER FOR 30 MINUTES (THIS PRODUCES A FLUFFIER RICE WHEN COOKED).
- COMBINE THE RICE IN A SAUCEPAN WITH 2 1/2 CUPS WATER, BRING TO A BOIL OVER MEDIUM-HIGH HEAT. COVER, REDUCE HEAT TO LOW, COOK 15 MINUTES. TURN OFF THE HEAT AND LET REST 10 MINUTES WHILE STILL COVERED. FLUFF WITH A FORK.
Remove the bag from the fridge and separate the beef from the vegetables.
Rub the oil on the bottom of a wok or large non-stick skillet and place on the stove over high heat until pan is very hot. Add the vegetables to the pan and cook, stirring occasionally, until slightly charred, about 5 minutes.
Add the beef to the pan and cook, stirring occasionally, about 2 to 3 minutes or until beef is cooked.
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