Yaki-Niku

One of our favorite places to eat is Keoki's. Both Dana and I get Yaki-Niku every time. But with 2 young ones, and the cost of going out, I found a way to make this at home that's pretty close. It's not the most budget minded recipe, but in comparison to going out, it's quite the deal.

Night before:
Put thin cut steak into a shallow container. Chop up a clove of garlic and put it in also. Then cover with 2 parts soy sauce to 1 part vinegar and add just a bit of water as needed to cover. Let marinate overnight.
This is also the perfect time to cook up some rice and throw it in the fridge, but I never plan far enough ahead, so I just cook just before use.

Dinner:
Add a tablespoon of sesame oil to a pan. Cut the steak into squares (approx 2"x 2") and place half in the heated pan. Cook until they reach desired doneness. Set aside and do the same for the other half.

While the steak is cooking get out some barbeque pork. If it's pre-cut, then pull all the small or mangled pieces aside, if you're cutting use the ends. Cut those into small cubes. Place the rest of the pork on a plate and set in the microwave.

In a second pan heat 1 T of sesame oil and add the barbeque pork that you've chopped and approx 2 cups of cooked rice. Add salt and pepper and soy sauce. Keep stirring.

After the steak is cooked, add chopped cabbage (anywhere from 3/4 cup to 1 1/2 cups) to the pan and stirfry. Then when that has begun to soften add bean sprouts. Also pour in a bit of the leftover marinade. Stirfry the veggies intil cooked. Then turn heat to low and push veggies to the side. Put the meat back in the other half of the pan so it can reheat.

Back to the rice you've been stirring. Push it to the side of the pan and break an egg into the cleared area. Scramble the egg, and when it's just about fully cooked, stir it into the rice.

Turn on your microwave for a minute on high. Check the pork, and continue to warm as needed.

You are now ready to enjoy Yaki-Niku with fried rice, veggies and barbeque pork!