Japanese Beef Teriyaki with Sticky Rice

201

Recipe categories: Filet Mignon

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2 hrs
Marinade Time
15 min
Prep Time
15 min
Cook Time
4
Servings
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Nutrition

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This tasty Asian dish uses Omaha Steaks Filet Mignon marinated in homemade teriyaki sauce. Cut into strips and served over sticky rice, this steak recipe is perfect for bringing simple but classy international cuisine to your dining events.

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Ingredients

Steaks:

4 Omaha Steaks Filet Mignon Steaks, about 6 ounces each

Marinade:

1 tablespoon finely minced ginger
2 garlic cloves, finely minced
1 scallion, finely sliced
1 tablespoon light brown sugar
1/2 teaspoon crushed red pepper
1/2 cup soy sauce
2 tablespoons sake or dry sherry

Rice:

2 cups short-grain white rice

Preparation

Combine all the marinade ingredients in a shallow dish or bowl.
Add the steaks and massage with the marinade.
Let sit at room temperature for 1 or 2 hours, or refrigerate overnight.
Turn the steaks occasionally.
Rinse the rice in a strainer under cold running water until the water no longer looks milky.
Soak in a bowl of water for 1 hour.
Prepare the grill (or, alternatively, the steaks can be broiled).
Drain the rice and place in a saucepan with 2 cups of cold water.
Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid.
Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. Keep warm.
Remove the steaks from the marinade.
Grill for about 4 minutes per side for medium-rare or 5 to 6 minutes per side for medium.
Thinly slice across the grain and serve with the rice.