Ingredients
250 g (about 2 cups) short-grain rice, 200 g (about 7 oz) beef tenderloin.
Seasonings
30 g scallions, 1 teaspoon each of salt, MSG, soy sauce, and Sichuan pepper powder, plus a little vegetable oil.
Steps
1. Rinse the japonica rice until clean; wash the beef tenderloin and slice it thinly.
2. Heat a wok or large pot over high heat, add oil and heat until hot. First, quickly stir-fry the beef slices, then add Sichuan pepper powder, chopped scallions, salt, and soy sauce, stirring well to combine. Next, pour in an appropriate amount of water and add the rinsed japonica rice (enough water to just cover the rice). Bring to a boil over high heat, then reduce to low heat, cover, and simmer for about 30 minutes until the rice is fully cooked. Finally, stir in MSG to taste and serve.