Great with Rice! Vegetable-Rich Bulgogi

• 250 grams Thinly sliced beef (coarsely chopped or offcuts)
• 1/2 large Onion
• 1/3 large Carrot
• 2 Green peppers
• 50 grams Shimeji mushrooms
• 1 Japanese leek
• 1 clove Garlic (finely chopped)
• 1 piece Ginger
• 1 tbsp Roasted sesame seeds
• 3 tbsp Soy sauce
• 4 tsp Sugar
• 1 tbsp Sake
• 2 tsp Honey
• 1 tbsp Sesame oil
• 5 shakes Pepper
• 1 tsp or (to taste) Chili pepper flakes (medium or coarse grind)
• 3 shakes) (or use Ichimi spice instead

1. Julienne the vegetables.
2. Cut the root off the shimeji mushrooms and shred.
3. Chop up the leek.
4. Mince the garlic and ginger.
5. Cut the beef into easy to eat pieces
6. Put all the marinade ingredients into a bowl and mix together.
7. Add all the vegetables and meat to the bowl, and rub in the marinade with your hands.
8. Cover the bowl with plastic wrap, and marinate for about 15 minutes in the refrigerator.
9. Stir fry everything in a wok or pan over medium heat while separating out the clumps of meat (its more like simmering rather than stir frying.)
10. There's no need to add oil to the pan.
11. When the meat is cooked through it's done!
12. Serve with rice and enjoy.
13. It's also delicious served on top of rice to make a bulgogi rice bowl.

beef, onion, carrot, green peppers, mushrooms, clove garlic, ginger, sesame seeds, soy sauce, sugar, sake, honey, sesame oil, pepper, chili pepper, instead

Taken from cookpad.com/us/recipes/153502-great-with-rice-vegetable-rich-bulgogi (may not work)