Adapted from What's Cookin, Chicago?
- 1.5 lb prime sirloin, or another quality cut
- 3 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- 2 cloves garlic- minced
- .5 teaspoon white sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup pear nectar (can be found in a can in the ethnic/hispanic aisle)
- 1 carrot- julienned (I did this with a peeler)
- 1 green onion- chopped
- 1 green pepper- sliced into thin wedges
- 1/2 red onion- sliced into wedges
- 1 tbsp canola oil
- prepared rice
Remove fat from the prime sirloin and discard.
Combine all of the liquids with the spices/seasonings.
Place the meat in a bag and marinate with the above marinade overnight (or for at least 3 hours).
Start cooking your rice ahead of time.
Prepare the veggies.
Cut up the meat into thin bite-sized pieces. Reserve about a cup of the marinade.
Heat the oil in a wok over medium heat until shimmering.
Add the meat to the wok and cook until browned.
Add the vegetables and reserved marinade and cook until tender.
Serve over rice, spoon the sauce over rice if desired.
Top with additional sesame seeds.
Consume. Give thanks for awesome flavors.