|Short grain rice||2 2⁄3 Cup (42.67 tbs), soaked in cold water for 1 hour and drained|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Dashi||3⁄4 Cup (12 tbs)|
|Rump steak||1 Pound, thinly sliced|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Green peppers||2 , pith and seeds removed and cut into bite-sized pieces|
|Leeks||1 Pound, cleaned and cut diagonally into thin lengths|
|Fresh ginger piece||1 1⁄2 Inch, peeled and grated (Green Variety)|
Cook the rice, following the instructions given in gohan.
Meanwhile, combine the soy sauce, dashi and sugar together in a large shallow dish.
Add the beef slices and set aside to marinate at room temperature for 15 minutes, basting occasionally.
Remove from the marinade and pat dry with kitchen towels.
Reserve the marinade.
Heat half the oil in a large frying-pan.
When it is hot, add the beef slices and cook for 2 minutes on each side.
Reduce the heat to moderately low and cook for a further 2 minutes on each side.
Stir in the reserved marinade and remove from the heat.
Heat the remaining oil in a second frying-pan.
When it is hot, add the peppers and leeks and fry gently for 8 to 10 minutes, or until they are just cooked.
Remove from the heat and set aside.
When the rice is cooked, transfer it to individual serving bowls.
Either cut the beef into thin strips or serve it as it is.
Arrange the peppers and leeks and beef to make three sections on top of the rice.
Pour over the meat cooking juices and sprinkle with grated ginger.