2 tablespoons vegetable oil
4 ounces sliced shiitake mushroom caps
5 cloves garlic, thinly sliced
One 1-inch piece fresh ginger, peeled and finely chopped
4 cups beef broth
3 tablespoons soy sauce
Kosher salt and finely ground black pepper
12 ounces top sirloin steak, very thinly sliced by a butcher
2 cups cooked short grain rice
1 Persian cucumber, thinly sliced
1 bunch scallions, thinly sliced
1 small hot red chile, thinly sliced
Kimchi, as needed
Lime wedges, for serving
Heat the oil in a medium, heavy saucepan over medium-high heat until hot. Stir in the mushrooms and cook until golden, about 6 minutes. Stir in the garlic and ginger and cook, stirring until golden, about 5 minutes. Stir in the beef broth, 2 cups water, the soy sauce and 1/2 teaspoon each salt and pepper and bring to a boil.
Cut the steak into thin strips and divide among 4 serving bowls. Place 1/2 cup rice on top. Season the broth with salt and pepper, and then ladle into the bowls. Divide the cucumbers, scallions, chile and kimchi among the bowls. Serve with lime wedges.
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