Sticky Steak Strips in Black Garlic Sauce with Gomashio

• Boil plenty of water in a pot or saucepan for the rice.
• Slice the cucumber.
• In a bowl, combine the cucumber with the sugar and the white wine vinegar. 
• Season with salt and pepper, then set aside until serving, stirring occasionally.

• Boil the rice for 10 - 12 minutes, then drain and set aside.
• Meanwhile, chop the onion and crush or mince the garlic.
• Cut the bell pepper into strips and finely grate the ginger.
• Slice the carrot into thin crescents and prepare the stock.

• Heat a drizzle of sunflower oil in a wok or deep frying pan over high heat.
• When the oil is nice and hot, fry the steak strips for 4 minutes, then remove from the pan and set aside.
• Heat a drizzle of sunflower oil in the same pan over medium-high heat.
• Fry the garlic with the ginger, the onion, the bell pepper and the carrot for 5 - 7 minutes.

• In a small bowl, combine the soy sauce with the black garlic marinade (see Tip).
• Deglaze the vegetables with the stock and a splash of white wine vinegar, then stir in the sauce.
• Bring to the boil and allow to reduce for 2 - 3 minutes over medium-high heat.

Tip: if you'd like to make it spicier, add some sambal as preferred.