I had Chinese beef and steamed sweet rice. Hoisin, oyster, and soy sauce are noted for umami.
4 to 6 oz ground chuck (not much fat which means it can be overly dry when fried)
Tonight I cooked just four ounces as I'm eating my way through a big package of Oreo cookies.

marinated three hours in the refrigerator before cooking with
1/4 tbl Hoisin
1/2 tbl Lee Kum Kee oyster sauce
1/2 tbl soy sauce
1/2 tbl Shaoxing wine
1/4 tsp sesame oil which is really strong so err on the side of too little
1/4 tbl sugar
microplane one clove of garlic, then microplane frozen ginger
Fry in non-stick pan at 350 degrees. Break up the beef into small pieces and fry until the beef is browned and then the marinade is reduced.
The sweet rice is cooked in an old Zojirushi automatic rice cooker set on white with the timer to soak the rice for three hours.
Marion