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Spread the beef strips on a tray, and scatter flour and paprika over them. Toss the beef strips and coat them with the flour mixture, ensuring that the surface of all the beef strips is dusted with the flour mixture.
Heat 2 teaspoons of oil in a frying pan over medium low heat.
Add onion and sauté for a few minutes until the onion becomes transparent.
Add mushrooms and sauté for a minute or two until the mushrooms start sweating and browning slightly.
Transfer the vegetables to a saucepan.
Heat the remaining oil and butter in the frying pan over medium heat. Cook the beef strips, ensuring that both sides of the beef pieces are seared (note 4).
Transfer the beef to the saucepan with vegetables.
Add all the Hayashi Rice Gravy ingredients (note 5) to the pan and turn the heat on to high.
When the gravy around the edge starts bubbling, reduce the heat to low to medium low, and stir constantly for 30-45 seconds. Turn the heat off.
Place cooked rice on one side of each serving plate. Pour the Hayashi Rice Gravy on the other side. Serve immediately.