Ginger Beef Sukiyaki Skillet

• 200 g raw beef top sirloin steak, chilled and thinly sliced across the grain — Raw beef top sirloin steak
• 175 g cooked brown rice — Cooked long-grain brown rice
• 180 g white mushrooms, sliced — Raw white mushrooms
• 160 g green cabbage, sliced — Raw green cabbage
• 7 g ginger, finely grated — Fresh ginger root
• 14 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 10 g pure maple syrup — Pure maple syrup
• 8 g scallion, thinly sliced — Raw scallion
• 6 g avocado oil — Avocado oil

Method

1. 1Prepare the vegetables and beefWipe and slice the mushrooms, working carefully so the prepared pieces are even.Look for: The ingredients are fully prepared and ready for the next action.Safety: Prepare vegetables before raw beef; wash hands and sanitize the knife and board immediately after slicing the beef.
2. 2Wash and slice the cabbageWash and slice the cabbage and scallion. Put the vegetables aside, then slice the chilled beef across the grain into 3 mm strips on a separate board.5 minLook for: The vegetables are clean and evenly sliced, and the cold beef forms thin, short strips.
3. 3Measure ingredients: Mix the sweet soy brothMeasure ginger, reduced sodium soy sauce, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the sweet soy brothWhisk the ginger, soy sauce, maple syrup, and 90 g water for 30 seconds until the maple is completely dispersed.30 secLook for: The broth is uniform, lightly amber, and free of concentrated ginger or maple streaks.Safety: Keep the broth in a clean bowl away from the raw-beef board.
5. 5Brown the sliced beefHeat the avocado oil in a wide skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Sear the beef in two batches for 90 seconds per sideSear the beef in two batches for 90 seconds per side, transferring each browned batch to a clean plate.6 minLook for: The beef has browned edges but remains flexible enough to finish gently in the broth.Safety: Avoid raw-beef cross-contamination; the beef is not ready to eat until it reaches 145°F in the finishing step.
7. 7Heat the riceAdd the cooked brown rice and 15 g water to the skillet, cover.Look for: This cooking stage is complete and the food is ready for the next action.
8. 8Heat over medium for 2 to 3 minutesHeat over medium for 2 to 3 minutes until the rice reaches 165°F; transfer it to the serving bowl.3 min · 165°FLook for: The rice is loose, steaming, and 165°F throughout.Safety: Use rice cooled promptly after its original cooking and reheat it to 165°F.
9. 9Simmer the sukiyakiAdd the mushrooms and cabbage to the skillet and cook for 4 minutes. Pour in the sweet soy broth, cover, and simmer 3 minutes; return the beef.4 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Verify the beef reaches 145°F, then give it the full 3-minute rest before serving.
10. 10Simmer uncovered for 2 minutesSimmer uncovered for 2 minutes until it reaches 145°F. Remove from heat, cover, rest 3 minutes, then spoon everything over the rice and finish with scallion.8 min · 145°FLook for: The cabbage is tender, the mushrooms are glossy, the beef reaches 145°F, and a shallow sweet soy broth remains.