With plum wine curry rice.

Recipe:
1+1/2 lbs of Stir Fry beef
1/4 cup sesame oil
2+1/2 bell pepper green yellow red
1 floret broccoli
1 onion 1/2 white + 1/2 red
Mixed bak choy, cabbage and lettuce
2tbsp minced garlic
1/2 cup chopped green onion
1/2 lb sliced shitake mushroom
Ground Cardamom
Ground Ginger
Chinese 5 spice
Sesame seed
Ground Allspice
Sesame Ginger Sauce
Stir fry sauce
Sweet chili sauce
Plum Wine

Beef:
Break up the stir fry beef and put it in a mixing bowl. Add a cup of sesame ginger sauce tsp of ginger, tsp cardamom, chinese 5 spice and a quarter cup plum wine tsp of ground allspice. Mix well thrn heat pan to medium high heat and add a tsp of sesame oil. Then add seasoned beef and cook on high heat for 15-20 minutes in 2 half lb batches. Add stir fry sauce mix well and remove from heat.

Rice:
Measure 5 cups of rice then wash the rice until the rice water is nearly clean. When it is add a 2 cup portion of plum wine along with the same powdered spifes used in the meat. (I.E. chinese 5 spice etc etc.,) Heat rice water to boil with rice and wine and spices. When it does bring heat down to medium low heat for 15-20 minutes.

Veggies:
Coarsely chop the bak choy, cabbage and lettuce rinse the shitake mushrooms and chop the bellpeppers into bite sized pieces. Toss in mixing bowl with sesame oil and giner sesame seeds and a 1/4 cup of stir fry sauce. Add a 1/2 cup of sesame oil to the pan om high and saute the veggies and add sweet chili sauce. After 5-7 minutes or when the onions have caramelized pull them from the heat.

Try and enjoy.

I don't usually measure it out so those are estimates, adjust as needed~