Yakiniku Rice Bowl

• 300 grams to 400 grams Thinly sliced beef
• 1 dash Salt and pepper
• 1 clove Grated garlic (or from a tube)
• 200 grams Onion
• 150 grams Bell peppers
• 60 grams Carrot
• 1 tbsp Vegetable oil
• 100 ml Yakiniku sauce (ready-made or homemade)
• 1 use as much (to taste) Hot cooked white rice
• 50 grams Mushrooms (any variety) or more as desired
• 1 tsp Doubanjiang, or more as desired
• 1 Shiso leaves, sesame seeds, chopped green onions, shredded seaweed, as needed

1. Cut the beef into bite-size pieces, and cut the onion into thin slices.
2. Cut the bell peppers into thin strips.
3. Cut the carrot into rectangles or cut diagonally into thin slices.
4. Roughly chop the mushrooms.
5. Sprinkle the beef with salt and pepper, add grated garlic and rub the meat.
6. Let it absorb the flavour (about 5 minutes).
7. Heat a pan over medium-high heat, and pour in the oil.
8. Add the beef, and stir-fry until both sides are browned.
9. Push the beef to one side of the pan.
10. Add the vegetables to the empty space.
11. Stir-fry the vegetables until they become soft and wilted.
12. (Onion, carrot, bell peppers, mushrooms in that order).
13. When the vegetables are cooked, toss with the meat.
14. Add the yakiniku sauce and Doubanjiang, then toss the meat and vegetables to coat with the sauce.
15. Bring to a boil, and turn off the heat.
16. Put the rice in a rice bowl, lay Step 5 on top, and sprinkle your favorite toppings, then it's done.

beef, salt, garlic, onion, bell peppers, carrot, vegetable oil, yakiniku sauce, much, mushrooms, doubanjiang, shiso leaves

Taken from cookpad.com/us/recipes/148336-yakiniku-rice-bowl (may not work)