3/4-1 lb. thinly sliced beef (I used ribeye; apparently sirloin is acceptable as well)
1/4 cup soy sauce
1 Tbsp. white or brown sugar
1 Tbsp. sesame seeds
1 Tbsp. sesame oil
1 garlic clove, crushed
canola or sesame oil, for cooking
1/2 onion, thinly sliced, or 2 green onions, chopped
1 carrot, coarsely grated (optional)
1Put the beef into a zip-lock bag; add the soy sauce, sugar, sesame seeds, sesame oil and garlic, seal the bag and squish it around to combine it all well. Refrigerate for a few hours or overnight, or freeze for up to 6 months.
2Heat up a large skillet and add a drizzle of canola and sesame oil (if you have it). If you are using white or yellow onions and want to cook them a little longer than you will the beef, saute them for a few minutes, until starting to turn golden. Otherwise, add the onion and carrot to the beef in a bowl, and saute the mixture a little at a time, without crowding the pan, just until the beef cooks through (it will be quick). Transfer the cooked beef to a plate or bowl and add extra oil as you need it. When the beef is cooked, serve immediately with steamed rice, pouring any excess liquid that has accumulated in the bottom of the bowl overtop.