Japanese Ginger Beef Skillet with Mushrooms, Peas, Green Onions & Rice

Directions

1. Rinse the rice in cold water using a colander, then drain and transfer it to a small saucepan. Add water and bring to a boil over high heat.
2. Once boiling, stir, cover, and reduce the heat to low. Let the rice simmer until all liquid is absorbed, about 15–18 minutes, then keep it off the heat covered for 5 minutes.
3. While the rice cooks, wash and dry all fresh produce.
4. Peel and finely grate the ginger and garlic. In a small bowl, whisk them with the broth, soy sauce, cornstarch, fish sauce, and a pinch of sugar until smooth; set the sauce aside.
5. Thinly slice the mushrooms.
6. Preheat a nonstick skillet over medium-high heat, then add a light coating of oil.
7. Add mushrooms with a pinch of salt and cook, stirring occasionally, until they brown, about 3–4 minutes.
8. Peel and coarsely grate the carrot.
9. When the mushrooms are browned, add the carrot, beef, a touch of salt, and pepper. Cook, breaking the meat apart, until it’s browned and crumbly, about 4–5 minutes.
10. Rinse the peas in hot water in a colander to defrost, then drain well and set aside.
11. Trim the green onions and cut them into thin crosswise pieces.
12. Stir the prepared sauce, peas, and half of the green onions into the skillet with the beef. Cook briefly until the sauce thickens, about 1 minute, then remove from heat.
13. To serve, divide the rice and beef mixture between bowls and top with the remaining green onions.