Korean Beef and Mushroom Rice Bowl

Wipe the king oyster and shiitake mushrooms with paper towels instead of rinsing, then slice them thickly.

Cut the beef into bite-size pieces, thinly slice the onion, and slice the green onion for finishing.

Heat a wide pan over high heat for about 1 minute, then melt the 15 g butter.

Spread the beef in one layer and sear for about 2 minutes, turning only occasionally so the surface browns instead of steaming.

When most of the beef has changed color, add the onion and 1 tsp minced garlic, then lower to medium heat.

Stir-fry for about 1 minute until the garlic smells fragrant, but add the mushrooms before it browns or burns.

Add the king oyster and shiitake mushrooms and raise the heat to medium-high.

Cook for about 3 minutes, stirring, until their moisture cooks off, the pieces soften slightly, and the edges look glossy rather than wet.

Pour the 2 tbsp soy sauce around the edge of the pan so it sizzles, then toss everything for about 1 minute.

Turn off the heat when only a little sauce remains on the bottom and it coats the beef and mushrooms evenly.

Divide 2 cups warm rice among bowls and top evenly with the beef, mushrooms, and pan sauce.

Finish with 20g green onion and serve immediately.