Marinated tender sweet beef served over hot rice. Definitely asian in nature my husbands aunt got it from a korean lady working in a chinesse resturant was told its actually a korean dish. Everyone that has tried it absolutely loved it and wanted the recipe so here it is. I put it my church's cookbook and the soy sauce got left out but soy sauce is a must. This can be a gluten and lactose free meal if you get Wal mart soy sauce to use there is also one other brand that can be used but can't remember what it is. The longer it marinates the better it tastes and the tenderer it will be. I added the lemon juice (wasn't in the original recipe) to speed up the marinating and tenderizing time not to flavor. Sometimes I cut the meat a little thicker, put it in a bag and pound it to make it a little tenderer and juicier which is how we prefer it. I also use whatever steak or roast I happen to have on hand as long as it marinates a while it doesn't seem to make a difference in the taste chuck or round just is cheaper. This doesn't really take much time and is delicous. Also sesame oil is very important for flavoring this dish. Do not substitute with other oils. Not a low carb meal or sugar-free and I'm a diabetic but once in a while it is a wonderful treat. I also serve it with steamed broccoli on the side so I feel like I ate something healthy. I am guessing on the amount of servings, I know I can have company over with three boys that eat like teenagers with two adult men and two adult women. I'll have two meal size portions left over at least. Also please not that the lemon juice is optional to tenderize and the msg is optional as well it was that way in the original recipe I have never used it when making this. For some reason the word optional is not showing up.