Beef With Long Rice

• 1 pound beef
• ½ bundle of long rice
• 2 round medium onions
• ½ head lettuce
• 1 piece ginger
• Green onions

Marinade:

• 2 tbsp. flour
• 1 tbsp. sugar
• ½ tsp. ginger juice
• 1 tbsp. shoyu
• ½ tsp. salt

Gravy:

• 2 tsp. cornstarch
• 1 tbsp. shoyu
• ¼ tsp. ajinomoto
• ¾ cup water
• ½ tsp. salt

Slice beef into 2″ strips, marinade in sauce. Cut dry long rice into 3 inch lengths. Deep fry a small handful of long rice at a time; rice deep fries instantly and becomes puffy and crispy. Fry both sides of long rice and drain. Then place on top of platter lined with shredded lettuce. Slice onions and stir fry in 1 tbsp. oil for 2 minutes, then remove from pot. Stir-fry marinated meat in 1 tbsp. oil for 2 minutes and remove. Mix meat with onions and place on top of crispy long rice. Mix ingredients of the gravy together and bring to a boil. Pour gravy over the top of meat.