Chinese spicy beef rice with kachumbari

For the marinade; In a large bowl, mix together dark soy sauce, light soy sauce, sugar, sesame oil, white pepper, and cornstarch until well combined. Add the beef, tossing it in the marinade to make sure all sides of the meat are covered. Let stand at room temperature while preparing the rest of the recipe (at least 10 minutes).

Heat a wok on high heat. Add 1 tablespoon of the vegetable oil. When the oil is hot, add the garlic. Stir-fry for a few seconds until aromatic.

Then add the onion. Stir-fry for 1 to 2 minutes, until it starts to brown and soften.

Add the beef and let brown briefly, then stir-fry until it changes color.

Heat remaining 2 tablespoons of peanut or vegetable oil in the wok. Reduce the heat to medium. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps.

Stir in the chopped green onion. Do a taste test and add a bit more salt and pepper

Serve hot and enjoy!