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Beef Vegetables Scramble Egg...

Ingredietns:
2/3 lb (300g) Beef (thinly cut)
4 cups  (800g) Steam rice
1/3 lb (200g)  Bean sprouts
3 Oz (80g) Carrots (cut into strings of 2 inches long)
1 1/2 Oz (50g) Bamboo shoot (canned, sliced)
1 med. Cucumber
1/2 bundle pinach
---Scrambled Egg----
2 med. Eggs 
1/2 tbsp Sugar
1/4 tsp Salt
1 tbsp Sake
---Sauce----
1/2 Green onion (chopped)
1/2 inch Ginger (minced)
1 clove Garlic (minced)
1/4 tsp Pepper
2-3 tsp Sesame seed
1/4 tsp Chili pepper powder
4 tbsps Soy sauce
1 1/2 tbsp Vinegar
2-3 tbsps Sugar
1 tbsp Sesame oil

Preparation:
1. In a bowl, combine all the ingredients for the sauce and mix well.  Thinly cut the beef into thin slices.  Pour 1/4 of the sauce mixture onto the beef and marinate for 15-30 minutes. 

2.  Mean while, in boiling water, dip bean sprouts for 30 seconds (or microwave for 30 seconds).  Cut carrots into strings of 2 inches long.  Drain off the water from bamboo shoots and sliced into thin slices.  Boil spinach in hot water for 30 seconds and squeeze out all the water.  Cut spinach into 1 inch length.  Thinly slice cucumber into 1/8 inch thickness and sprinkle with little salt.  Then wash and squeeze out water.

3.  Mix all the vegetables in a bowl and pour in 3/4 of the sauce mixture.  Mix well.  Set aside

4.  In a frying pan, sauté the beef quickly on high heat (2-3 minutes).  Set aside.  Mix egg with salt, sugar, and sake and make scramble egg.  Dish out 1 cup of steam rice in individual serving bowl.   Top with 1/4 of beef, vegetable, scramble egg.  Serve.