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Step 1
Put beef slices in a mixing bowl. Then marinate with: Soy Sauce (2T), Sugar (1T), Mirim (1T), Minced Garlic (1/2T), Sesame Oil (1T), Black Pepper (few shakes) and Sesame Seeds (few shakes). Put on a glove and mix all the aromatic ingredients thoroughly. Set the meat aside and let it marinate for 10 minutes.
Step 2
Prep veggies: Chop Shiitake Mushrooms, Onion, Carrot, Green Bell Pepper and Spring Onion into thin strips.
Step 3
Fill a large pot with water. Bring up to boil. Put a few squeezes of oil into the water (so the rice cakes don't stick). Then add your rice cakes (tteok) into the boiling water for 1 minute. Then strain the rice cakes and let them drip-off the excess water.
Step 4
Place the blanched rice cakes into a mixing bowl. Then place in Soy Sauce (1T) and Sesame Oil (1T). Coat the rice cakes evenly.
Step 5
Place frying pan on medium-high heat. Place oil in. Once hot, add onions. Stir-fry until onions turn translucent.
Step 6
Then add beef slices one-by-one into the frying pan. Separate each piece so that they don't clump with each other.
Step 7
Once the beef loses most of its red color, add in the sliced Carrots and Mushrooms. Stir-around for 30 seconds.
Step 8
Next, add water (1/3 cup) to the stir-fry. Stir-around.
Step 9
Then add in the rice cakes.
Step 10
Add Oyster Sauce (1T), Soy Sauce (1T), Sugar (1T) and Honey (1T) to the mixture. Stir-fry everything together.
Step 11
Now, add Bell Pepper and Spring Onion pieces to the stir-fry.
Step 12
Once the Bell Peppers get soft, turn off the heat.
Step 13
Garnish with Sesame Oil (1T) and give one last stir. And top-off with Sesame Seeds (few shakes).