Korean Beef & Mushroom Plate - 15 Minute Dinner!

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Cut beef into thin strips. Then place into a bowl. Add in Soy Sauce (1 Tablespoon), Minced Garlic (½ Tablespoon), Mirim (1 Tablespoon). Mix and set aside to mariante while you prep other ingredients.
Cut Onion into thin strips. Julienne Carrots into thin strips. Dice Mushrooms into thin strips. Set aside for later.
Then take out a small bowl and mix Potato Starch Powder (1 Tablespoon) with Water (3 Tablespoons). Set aside for later.

Place some vegetable oil into a wok or frying pan. Place it on a medium-heat. Once the oil is hot, place in the marinated beef. Stir-fry the beef until its 50% cooked or until the pieces start to get a slight browning on the outside.
Then, add in the diced onions and carrots. Stir-fry everything until onion slices start to turn translucent. Now add in the mushroom slices. Stir-fry everything for another 30 seconds.
Now briefly reduce the heat - we don't want the ingredients to burn while we season. Add in Soy Sauce (2 Tablespoons), Oyster Sauce (1 Tablespoon) and Sugar (½ Tablespoon). Stir-fry everything together so it gets evenly coated.
Now raise the heat back to a medium-high. Add in 1.25 cups (~300 ml) of water.
Once it comes to boil, let it gently simmer away for 30 seconds. Now give your starch mix another stir... and add it around the pot in a circular motion. Stir the pot around until you see the sauce thicken up.
Turn off the heat. Finish by adding in Sesame Oil (½ Tablespoon) and Black Pepper (Few Cracks).