- 2 cups white rice
- 4 cups water
- 1 pound flank steak sliced into 1/4 inch thick strips
- 2 tablespoons corn starch
- 2 Tbsp canola oil
- 1 whole jalapeño seeded and diced
- 1 inch ginger peeled and diced
- 5 whole garlic cloves minced
- 1/2 cup sake
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup brown sugar
- 2 teaspoons corn starch
- 2 scallions sliced
- 1 Tbsp sesame seeds
Rice & Ingredient Prep
Cook two cups of white rice.
Toss the sliced beef in a large bowl with corn starch. Set aside.
Chop garlic, jalepenos, onions, ginger, scallions.
Combine the soy sauce, mirin, and brown sugar. Add to a saucepot and bring to a simmer over medium heat. Reduce heat to low and simmer.
Add canola oil to a medium-high pan.
Add sliced beef to the pan, evenly spreading the beef across the pan. Cook until the beef browns, stirring frequently. Remove beef from pan.
Reduce heat to medium. Add jalapeño, onion, and ginger. Cook until the ginger starts to brown, stirring occasionally.
Add garlic to pan until it starts to brown.
Deglaze pan with sake.
Re-add beef to pan.
Pour the sauce from the saucepot into the pan with the beef. Mix well so that everything is coated with the sauce. Let simmer for a minute.
Remove the pan from heat and stir in scallions and sesame seeds. Serve over cooked white rice.