Cooking Instructions
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Step 1
Place very Sirloin Steak (1.5 pound) on a few layers of paper towels to dry.
Step 2
Grate half of the Onion (1) for the sauce. Slice the other half of the onion. Slice the handful of Mushroom (1) Mince the Garlic (2 clove).
Step 3
An optional step here is to add Sea Kelp Stock (1/2 cup) to give extra flavor by simmering 1 cup of water with a piece of dried sea kelp for 10 minutes.
Step 4
In a small mixing bowl, combine Low-Sodium Soy Sauce (5 tablespoon) Granulated Sugar (3 tablespoon) minced garlic cloves (2), grated onion, and Rice Wine (1 tablespoon).
Step 5
Also add the Canned Crushed Pineapple (2 tablespoon), Sesame Oil (1 tablespoon), Coarse Black Pepper (1 teaspoon), and sea kelp stock.
Step 6
Mix well to combine and make your sauce.
Step 7
Place the beef in a large mixing bowl, pour the sauce, and mix well with your hand. Let it sit for 15 minutes for the meat to soak up the flavor.
Step 8
With your leftover pineapple, I recommend wrapping them with plastic wrap and freezing them. Then just break off the desired amount for your next cooking needs.
Step 9
Heat a skillet over the medium-high heat, add some of the beef (you may need to cook 2-3 batches to cook it evenly), onion, and mushroom.
Step 10
Start tossing all together to cook evenly, about 2-3 minutes
Step 11
Serve over freshly cooked hot rice and sprinkle Toasted White Sesame Seeds (1 teaspoon). Kimchi would make a wonderful side dish.
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