Beef and Mushroom Rice

1Preparing the Rice Rinse the rice under cold water until the water runs clear. Drain well.

2Cooking the Aromatics In a large skillet or wok, heat the vegetable oil (2 tablespoons) over medium heat. Add the minced garlic (4 cloves) and grated ginger, and cook for 1-2 minutes until fragrant.

3Cooking the Beef Add the minced beef (400 grams) to the skillet and cook until browned and cooked through, breaking it up with a spoon.

4Adding the Mushrooms (200 grams) and Green Onions (4) Add the sliced mushrooms (200 grams) and chopped green onions (4) to the skillet, and cook for an additional 2-3 minutes until the mushrooms (200 grams) are tender.

5Adding the Rice Push the beef and mushroom mixture to one side of the skillet. Add the rinsed rice to the other side of the skillet and cook for 1-2 minutes, stirring occasionally.

6Preparing the Seasonings In a separate bowl, mix together the soy sauce (2 tablespoons), oyster sauce (1 tablespoon), sesame oil (1 tablespoon), garlic powder (1 teaspoon), and ground black pepper (½ teaspoon).

7Combining the Ingredients Pour the seasonings over the rice, beef, and mushroom mixture. Stir well to combine.

8Simmering the Rice Pour in the beef broth (2 cups) and bring to a boil. Reduce heat to low, cover the skillet, and simmer for 15-20 minutes or until the rice is cooked and all the liquid is absorbed.

9Thickening the Sauce In a small bowl, dissolve the cornstarch (1 tablespoon) in water to make a slurry. Pour the slurry into the skillet and stir well to thicken the sauce.

10Resting and Fluffing the Rice Remove from heat and let the rice stand, covered, for 5 minutes. Fluff the rice with a fork before serving.