1/4 c. vegetable oil
1/2 c. onion, minced
2 c. uncooked rice
1/4 lb. ground beef
1/4 lb. mushrooms, sliced
1/4 c. sesame seeds
1 tsp. crushed red pepper (optional)
3 c. beef stock
3 tbsp. soy sauce
Salt to taste

Pour oil in large saucepan. Add onion and rice. Cook over low heat for about 5 minutes, stirring so that the onion does not brown. Remove from pan. Put the ground beef in the pan and cook until it loses its color. Break it up so that lumps are avoided.

Stir in the mushrooms. Add the soy sauce, crushed pepper, beef stock and salt to taste.

In the meantime, toast the sesame seeds by placing in a shallow pan in a 350 oven until golden brown. (Can use pan on stove top stirring until brown.) Stir them into the mixture.

Cover the pan tightly and bring it to a boil. Reduce the heat and simmer for 30 minutes or until the rice is tender. Serves 6.

Note: This is a one-dish meal and needs very little with it. My family doesn't like the hot pepper so I eliminate it and add double the amount of beef.