¾cupriceor 1 cup if you want a higher proportion of rice
4ozcucumber110g, cut julienne (thin batons)
4ozcarrots110g, peeled and cut julienne (thin batons)
4ozshitake mushrooms110g, tough stem removed and sliced
Ahead of time
In a medium bowl, mix together the soy sauce, sesame oil, maple syrup, Asian pear, scallions, garlic and ginger if using. Cut the beef into thin slices, trimming any fat as you go. Cut the slices into bite sized pieces if too long then add to the marinade and mix. Leave to marinade a few hours or overnight.
When ready to cook
I'd recommend cooking your sides first as the beef cooks quickly. Set the rice to cook, according to package instructions.
Sprinkle salt over the sliced cucumber and leave to sit for a few minutes. Then gently squeeze out excess water.
Warm a little oil in a medium skillet and add the carrots. Cook for a couple minutes until they are just soft, then remove and set aside. Add the sliced mushroom, adding a little more oil if needed, and cook for a minute or two so they soften. Set aside.
When ready to cook beef, preheat a grill pan to a medium-high heat. Take slices of the beef, shaking off excess marinade, and cook in a single layer in batches on the grill pan, turning as you see the first side is starting to cook then just a minute or two more on the other side. They will cook quickly, so watch closely. As each batch cooks, set aside and keep it warm.
Put together the bowls with some rice, beef and some of each of the vegetables. Top with a pinch of sesame seeds, if desired. This dish is great enjoyed warm but is also good cold.
If you will be reheating, don't add the cucumber until after you have reheated the rest. Another way to help your meal prep, you can add the beef to the marinade, freeze it then when you defrost it the beef will take on the marinade as it defrosts.