Royal court style savory rice cakes stir-fried with beef and vegetables in a soy-based sauce.
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If the rice cakes are hard, soak them in warm water for 20 minutes until softened, then drain.
In a small bowl, mix the soy sauce, honey, minced garlic, and sesame oil to create the seasoning sauce.
Marinate the julienned beef and sliced shiitake mushrooms with 2 tablespoons of the prepared sauce for 15 minutes.
Heat a lightly oiled wok or large skillet over medium-high heat and stir-fry the marinated beef and mushrooms until the meat is browned.
Add the sliced onions, carrots, and green peppers to the pan, stir-frying for 2-3 minutes until the vegetables begin to soften.
Add the rice cakes and the remaining seasoning sauce to the pan, tossing constantly to prevent sticking.
Continue to stir-fry for another 3-5 minutes until the rice cakes are chewy and have absorbed the dark color of the sauce.
Remove from heat, garnish with toasted sesame seeds and a crack of black pepper, and serve immediately.
