Crispy Chinese Moo Harihari

• 100 grams Beef (anything good for yakiniku)
• 1 half a bag Mizuna greens
• 1 as much (to taste) Red bell pepper (if available)
• 1 tbsp XO sauce
• 1 knob Ginger (grated)
• 1 tbsp Sake
• 1 tsp Soy sauce
• 1 tsp Katakuriko
• 1 dash Salt and pepper
• 1 White sesame seeds
• 1 Sesame oil

1. Thinly slice the beef.
2. Mix together the ingredients, rub into the beef, and let marinate for about 20 minutes.
3. Cut the vegetables into bite-size pieces.
4. I recommend thin slices.
5. Separate the mizuna into leaves and stalks.
6. Heat sesame oil on high and arrange the beef evenly in a pan.
7. When it begins to brown, add the bell peppers and lightly stir-fry.
8. Add in the mizuna stalks, followed by the leaves, and when their green color has become deeper, remove immediately from heat.
9. Transfer to serving plates, sprinkle with white sesame seeds and enjoy!

beef, mizuna, much, xo sauce, knob ginger, sake, soy sauce, katakuriko, salt, white sesame seeds, sesame oil

Taken from cookpad.com/us/recipes/172116-crispy-chinese-moo-harihari (may not work)