Ingredients
- 3 cups (750 ml) USA long grain rice
- 3 cups (750 ml) water
- 14 oz (400 g) top sirloin beef- sliced thin
Beef Marinade:
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) sesame oil
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- ½ teaspoon (2.5 ml) corn starch
- 1 tablespoon (15 ml) minced shallot
- 1 tablespoon (15 ml) minced garlic
- 1 cup (250 ml) frozen edamame (out of the pods)
- 1 cup (250 ml) frozen corn
Sauce:
- ¼ cup (60 ml) canola oil for cooking (reserve more as needed)
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) hoisin sauce
- 1 tablespoon (15 ml) sesame oil
- 1 teaspoon (5 ml) sesame seeds
Directions
- Wash the rice. Add the rice to a bowl, and add enough water to cover the rice. Swirl the rice around. Drain and repeat until the water is clear.
- Add 3 cups (750 mL) of rice and 3 cups (750 mL) of water to an electric rice cooker and press start. It took about 10 minutes to cook. If using a pot on the stove, adjust the time as needed.
- Remove the rice from the pot and let it cool. The rice can be made a day in advance.
- Slice the beef against the grain. Add all the marinade ingredients to the beef and mix well. Refrigerate until ready to use. The beef should marinate for a minimum of 3 hours or overnight.
- Mince the shallots and garlic and set aside.
- Measure out the edamame and corn in a container. Keep frozen until ready to use.
- Add the canola oil into a pan and cook the beef. Set aside when cooked
- Add canola oil in a pan and sauté the shallots, followed by the garlic. Next, add in the frozen corn and edamame and cook for 1 minute.
- In the same pan, add the rice.
- Add all the sauce ingredients to the rice and mix well to ensure every grain is coated.
- Remove from heat and add sesame seeds.
