2 T light brown sugar
3 T soy sauce
2 T sesame oil
1-2 t tobanjan (or other chili paste)
1 t minced ginger
¼ t ground pepper
3-4 cloves garlic, minced
1 onion, sliced into thin crescents
Heat a little canola or other flavorless oil in a frying pan. Stir fry the meat and onions. (Cover and leave over a low flame for a couple minutes, if you like.) Turn up the fire and stir fry to darken the onions and evaporate most of the sauce. Serve over rice.