Ingredients:

  • 1/2 lb sirloin steak, thinly sliced
  • 5 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 tbsp toasted sesame oil
  • 2 tsp minced garlic
  • 1/4 tsp black pepper
  • 2 tbsp honey
  • 1/4 cup water
  • 1.1 lbs Korean rice cakes
  • 1 medium carrot, julienned
  • 1/2 medium yellow onion, sliced
  • 4 oz shiitake mushrooms, sliced
  • 1/2 cup red bell pepper, julienned
  • 2 stalks green onions, cut into 2-inch pieces
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame seeds

Instructions:

  1. Place the rice cakes in warm water and soak for 20 minutes to ensure they soften completely.
  2. In a bowl, combine the sliced sirloin with 2 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp sesame oil, 1 tsp minced garlic, and 1/4 tsp black pepper. Let marinate for 20 minutes.
  3. Whisk together the remaining 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp sesame oil, 1/4 cup water, and 1 tsp minced garlic in a small bowl.
  4. Heat vegetable oil in a skillet over medium-high heat. Add the marinated beef and stir-fry until browned and liquid has evaporated. Remove beef and set aside.
  5. In the same pan, sauté onions and carrots for 2-3 minutes until translucent.
  6. Add shiitake mushrooms and bell peppers, stir-frying for 2 minutes until vibrant.
  7. Return the drained rice cakes and cooked beef to the skillet.
  8. Pour the soy sauce mixture over the ingredients and stir constantly over medium heat for 5-7 minutes until the sauce becomes a glossy mahogany glaze.
  9. Stir in green onions during the last 30 seconds of cooking and garnish with toasted sesame seeds.