• Combine ginger, garlic, scallion, light brown sugar, crushed red pepper, soy sauce, and sake or dry sherry in a bowl and whisk to create marinade.
• Add filets to bowl and massage with marinade.
• Let sit at room temperature for 1 or 2 hours or refrigerate overnight.
• Rotate filets occasionally.
• Remove filets from marinade
• Grill for about 4 minutes per side for medium-rare doneness or 5 to 6 minutes per side for medium. See Omaha Steaks Doneness Guide if you prefer a different doneness.
• Thinly slice across the grain and serve with the rice.

Sticky Rice

• Rinse rice in a strainer under cold running water until water no longer looks milky.
• Soak in a bowl of water for 1 hour.
• Drain rice and place in a saucepan with 2 cups of cold water.
• Bring to a boil, turn the heat to low, and cover pan with lid.
• Simmer for about 15 minutes, or until water has been absorbed and rice is sticky and soft. Keep warm until plating.