Beef Bowl

• 1/2 pound beef, sliced paper-thin
• 2 long onions or 1 medium round onion
• 3 tablespoons salad oil
• 2 tablespoons fresh ginger juice (see Step 1 in Marinade recipe)
• 6 to 8 cups hot cooked rice
• 1 cup water
• 13 cup dark soy sauce
• 13 cup mirin

1. Cut beef slices into 2-inch lengths.
2. Cut long onions diagonally in 1-inch lengths or slice round onion.
3. In a large frying pan or wok, heat the oil over high heat.
4. Stirfry the onion for a few minutes until soft.
5. Add beef slices and continue stir-frying for another minute or so until meat is no longer red.
6. Add sauce and continue stir-frying for another minute.
7. Remove from heat and stir in ginger juice.
8. Put portions of hot rice, 1 1/2 to 2 cups per serving, into individual soup bowls.
9. Cover rice with stir-fried beef and onions.
10. Moisten with a few tablespoons of sauce.
11. Serve immediately.

beef, long onions, salad oil, ginger juice, rice, water, soy sauce, mirin

Taken from cooking.nytimes.com/recipes/5177 (may not work)