Wild Rice with Beef and Vegetables
Rinse the beef, pat dry, and cut into strips. Mix the light and dark soy sauce with sesame seeds, and marinate the beef in it for 30 minutes. Rinse the scallions, trim, and cut into 1 cm (approximately ½ inches) thick pieces. Peel the onion and cut into thin rings. Drain the bamboo shoots and cut into thin sticks.
Cook the wild rice according to package directions. Press the cooked wild rice into timbale molds while still warm.
Heat oil in a wok and saute the beef for 3-5 minutes while stirring. Add the scallions, bamboo shoots and onion, and saute for another 3 minutes. Add the plum chutney, season with salt and pepper, and saute for a minute.
Rinse the chives andcut into small rings. Release the wild rice from the mold on a plate and put the beef and vegetables over it. Serve sprinkled with chives.