• 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


  • 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


  1. 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.
  2. 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.
  3. Remove the rice from the pot and let it cool. The rice can be made a day in advance.
  4. 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.
  5. Mince the shallots and garlic and set aside.
  6. Measure out the edamame and corn in a container. Keep frozen until ready to use.
  7. Add the canola oil into a pan and cook the beef. Set aside when cooked
  8. 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.
  9. In the same pan, add the rice.
  10. Add all the sauce ingredients to the rice and mix well to ensure every grain is coated.
  11. Remove from heat and add sesame seeds.