Korean Beef (adapted from lizzy writes)
1/2 lb left over rump roast-cooked
1/2 cup brown sugar
2 T sesame oil
1/4 cup soy sauce
3 cloves garlic-chopped
1 t chopped ginger
Heat oil in large saucepan, add leftover roast and heat through, add brown sugar, soy sauce, garlic, and ginger and cook approx 5 minutes. It gets gloriously thick and sticky b/c of the brown sugar. Serve over rice!
I sauteed up some mushrooms and onions in a separate pan and we had those with it as well.
I had planned on doing this with ground beef (and I intend on keeping it on our rotating menu)-but since I had the leftover roast, I didn't want to waste it...we were SO pleased with this dish! It was sweet, salty, and delicious!