Beef and Cranberry Chinese Sticky Rice

• 180 ml White rice
• 90 ml Mochi Rice
• 125 grams Beef thigh (for stew or steak)
• 35 grams Bamboo shoots cooked in water
• 100 ml Frozen mixed vegetables
• 2 Fresh shiitake mushrooms
• 20 grams Dried cranberries
• 2 tbsp Oyster sauce
• 1 tbsp Sake
• 1/2 tbsp Soy sauce
• 1/2 tsp Salt
• 1/2 tbsp Sesame oil

1. Wash the white rice and mochi rice about 30 minutes before cooking.
2. Cut the shiitake mushrooms and bamboo shoots into 5 mm chunks.
3. Cut the beef into 1 cm chunks.
4. Stir-fry the beef in the sesame oil until the beef changes color.
5. Add the bamboo, shiitake mushrooms, mixed vegetables, and dried cranberries.
6. Season with "A".
7. Put Step 1 into the rice cooker and fill up to the 2 cup line with water.
8. Top with the Step 3 mixture and cook as usual.
9. Once cooked, mix up the rice, close the lid, and let steam for about 5-10 minutes to finish.

white rice, rice, thigh, shoots, mixed vegetables, shiitake mushrooms, cranberries, oyster sauce, sake, soy sauce, salt, sesame oil

Taken from cookpad.com/us/recipes/154564-beef-and-cranberry-chinese-sticky-rice (may not work)