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Author Notes: Tender, tasty, marinated Korean style beef stir-fried with a bunch of deliciously fresh veggies, plopped atop a little heap of hot steamed rice. Yum! —TheLastWonton
- About 2 cups raw Asian short grain rice
- 1 1/4 pounds sirloin tip steak
- 3 tablespoons dark soy sauce
- 1 1/2 tablespoons brown sugar
- 1 tablespoon vegetable or canola oil, plus more for frying
- Juice of 1/2 lime
- 1 teaspoon sambal oelek, or other Asian chile paste
- 1 plump garlic clove, minced
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger (optional)
- 1 small sweet onion, diced
- 1 large carrot, cut into matchsticks (1 cup)
- 3/4 cup fresh, or frozen peas
- small-medium zucchini, diced
- 2 big handfuls fresh baby spinach leaves
- Sea salt to taste
- 1 tablespoon toasted sesame seeds
- Cook rice according to package directions. Keep warm.
- Cut steak into thin slices, across the grain. In a medium bowl, combine the soy sauce, brown sugar, 1 tablespoon oil, sesame oil and ginger (if using). Add the beef and toss to coat. Marinate 30 minutes, up to 4 hours.
- Heat a large frying pan or wok on medium high heat. When hot swirl in about 2 tablespoons oil. Add onions and saute for 1-2 minutes or 'til edges are golden. Turn the heat to high and give it just a few seconds to heat up. Add in the beef, spreading the beef all over the surface of the hot pan, tossing with the onion. Saute for 2-3 minutes until just barely pink.
- Add peas and carrots, cook for 2 minutes. Add zucchini, and a bit of salt to taste, cook for another minute. Toss in the spinach and cook for an additional minute. Sprinkle with sesame seeds. Serve on warm, rice. Yum!
- Adapted from Steamy Kitchen for The Last Wonton. Thanks oodles, once again, Jaden!