Yakiniku Beef Rice Wrap

• 100 g raw beef top sirloin steak, chilled and thinly sliced across the grain — Raw beef top sirloin steak
• 195 g cooked brown rice — Cooked long-grain brown rice
• 60 g whole-wheat roti — Plain whole-wheat roti
• 80 g cucumber, matchsticks — Cucumber with peel
• 60 g carrots, matchsticks — Raw carrots
• 8 g scallion, sliced — Raw scallion
• 8 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 6 g pure maple syrup — Pure maple syrup
• 5 g rice vinegar — Unseasoned rice vinegar
• 4 g toasted sesame oil — Toasted sesame oil
• 4 g ginger, grated — Fresh ginger root
• 3 g garlic, finely grated — Raw garlic

Method

1. 1Prepare the cucumber, carrots and scallionWash, dry, and cut the cucumber and carrot into matchsticks.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Continue preparing the cucumber, carrots and scallionWash, trim, and thinly slice the scallion. Keep the vegetables away from the raw-beef work area.3 minLook for: The cucumber and carrot are even matchsticks and the scallion is thinly sliced.Safety: Prepare the ready-to-eat vegetables before handling raw beef, using a clean knife and cutting board.
3. 3Mix the yakiniku sauceWhisk the measured reduced-sodium soy sauce, pure maple syrup, rice vinegar, toasted sesame oil, ginger and garlic with 10 g water for 30 seconds.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Transfer exactly 10 g sauce to a clean cup for finishingTransfer exactly 10 g sauce to a clean cup for finishing, then slice the chilled beef across the grain into 3 mm strips and toss it with the remaining sauce immediately before cooking.Look for: Every thin beef strip has a light, glossy coating, and the clean finishing sauce remains separate.Safety: Keep the reserved finishing sauce physically separate from raw beef and sanitize the board and knife after slicing.
5. 5Cook the yakiniku beefHeat a wide nonstick skillet over medium-high. Add the coated beef in one layer; cook for 2 minutes, turn and cook 2 minutes more.2 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Avoid raw-beef cross-contamination; verify 145°F with a clean thermometer and rest the cooked beef for 3 minutes.
6. 6Pour in any non-reserved saucePour in any non-reserved sauce and boil for 1 minute until the beef reaches 145°F. Transfer to a clean plate and rest 3 minutes.6 min · 145°FLook for: The beef has browned edges, the cooked sauce clings lightly, and the center reaches 145°F.
7. 7Heat the riceAdd the cooked brown rice and 15 g water to the same skillet, cover, and heat over medium for 2 to 3 minutes, stirring once, until the rice reaches 165°F.3 min · 165°FLook for: The rice is loose, steaming, and 165°F throughout.Safety: Reheat cooked rice to 165°F and use rice that was cooled promptly after its original cooking.
8. 8Warm the whole-wheat rotiWipe the skillet clean, then warm the whole-wheat roti in the dry skillet over medium for 30 seconds per side until pliable.1 minLook for: The whole-wheat roti bends without cracking and has a few toasted spots.Safety: Use dry tongs and keep the skillet handle inward.
9. 9Build the yakiniku wrapArrange the hot brown rice, cooked yakiniku beef, cucumber, carrot, and scallion across the warm roti.Look for: This cooking stage is complete and the food is ready for the next action.
10. 10Spoon on the reserved 10 g clean sauceSpoon on the reserved 10 g clean sauce, fold both sides inward, and roll tightly.2 minLook for: The roti closes securely around hot rice, glossy beef, and crisp vegetables without pooled sauce.Safety: Serve promptly, or cool the cooked beef and rice before packing and refrigerate within 2 hours.