3 c. cooked rice
1 c. sliced beef (round steak)
1/2 c. young baby corn
1/2 c. bell pepper, chopped
1 tbsp. hot pepper, chopped
1/2 c. mushrooms
1 med. onion, sliced
1 tbsp. oyster sauce
1 tbsp. flour
1 tbsp. brown sugar
1 slice ginger, pounded
1/2 tsp. garlic powder
Dash of monosodium glutamate (MSG)
1/2 c. water or beef broth

Chop all vegetables; wash and drain. Slice beef with sharp knife into paper-thin slices. Combine beef, ginger, brown sugar, MSG, soy sauce, garlic powder, and flour. Marinate for 1 hour. Press rice into wet mold (if you have one), then remove to serving plate. Heat the oil in wok or saucepan over medium high heat and brown the beef for 2 minutes. Add the chopped vegetables. Stir fry for 2 minutes. Add the water or beef broth. Cover and simmer 3 minutes. Add Nampla and Oyster sauce, tossing lightly, then spoon over rice. Makes 2 servings.

You can purchase fish sauce and oyster sauce at most large grocery stores.