KOREAN STYLE FRIED RICE
Why not ? We love all the flavors Korean dishes offer us. A great way to use up any leftovers from a Korean meal, here ….we start from scratch.
½ lb. sirloin, thinly sliced 1 TB vegetable oil 1 TB sesame seed oil ½ bunch watercress, 1-inch pieces 2 c. bean sprouts 1 medium cucumber, seeded, thinly sliced 2 TB Aloha shoyu 1 TB sesame seeds, toasted, crushed 5 c. cooked rice, air dried or refrigerated 1 c. favorite cabbage kim chee, drained, coarsely chopped Marinade: ¼ c. Aloha shoyu ¼ c. sesame seed oil 2 TB sugar 1 tsp. sesame seeds, toasted, crushed 2 stalks green onion, chopped pinch salt, freshly ground black pepper
In a mixing bowl; combine marinade ingredients. Marinate sirloin 1 hour. Preheat broiler. Broil meat 3 inches from broiler; discard marinade. In a wok or large skillet over medium high heat; stir fry watercress in oils. Add bean sprouts and cucumber. Add soy sauce, sesame seeds and rice; stirring to combine well. Remove from heat; add kim chee. Top with sirloin. Optional to use leftover “Banchan (Korean appetizer side dishes)” and kalbi or bulgogi.