Beef and Egg Rice Bowl

1. Prepare ingredients. Cut sliced beef into half and gently separate them if they are stacked/stuck together. Mix soy sauce, mirin and sugar together and set it aside. Stir tapioca flour/starch and water together and set it aside.

2. Heat a frying pan with cooking oil on medium low heat; put in ginger slices and light green/white parts of the scallion and saute until the aroma is released. Pour in sauce and let it cook for 10 seconds. Add water, turn the heat up to medium and bring it to a boil before adding sliced beef. Use a pair to chopsticks or tongs to separate the beef.

3. Once it's boiling again, even if the beef is not fully cooked, stir the starch water again and pour it into the pan slowly in a circular motion. Stir right away so that the starch would be evenly distributed. After the contents are boiling again, pour in half of the the egg mixture, stir a bit, and then pour in the rest in circular motion. Turn off the heat and cover the pan with a lid for a couple of minutes until the eggs are just set.

4. Taste to see if you need to add more salt. Add a drizzle of sesame oil, sprinkle some white pepper powder and the leftover scallion. Serve it right away with warm rice.

Optional: Season with Chinese black vinegar