Japanese Beef Teriyaki with Sticky Rice
Japanese Beef Teriyaki
  • 2 hrs
    Marinade Time
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 4

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