Thinly slice sirloin across the grain into 1/2 inch strips. In a bowl, combine pear, garlic, ginger, 3 tbsp soy sauce, sugar, rice wine, 1 tbsp sesame oil, and salt and pepper to taste. Add sliced meat and marinade in the fridge for 2 hours.
In a saucepan, bring rice and 3 cups water to a boil. Reduce heat and simmer until water is absorbed, about 30 minutes.
Meanwhile, cook bean sprouts in boiling water for 3-4 minutes. Drain and toss with 1 tsp sesame oil, 1 tsp soy sauce, and salt to taste. Dunk spinach into boiling water for 1 minute. Drain and squeeze excess water from spinach. Toss with 2 tsp sesame oil and sesame seeds.
In a skillet, warm 2 tsp vegetable oil over medium heat and saute zucchini, carrot, and garlic for 5 minutes. Remove from heat, add 1 tsp vegetable oil to skillet and cook steak for 3 minutes. Rince skillet, then warm 2 tsp vegetable oil over medium heat and cook eggs over easy. Divide cooked rice among plates and arrange vegetables, beef, radish, andegg on top of rice. Serve with hot pepper paste if desired.
Serving
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663 calories, 24 g fat, 71 g carbs, 480 mg sodium, 7 g fiber, 42 g protein
Originally Submitted
10/12/2010
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