Japanese Beef Teriyaki with Sticky Rice Recipe

If all of your Asian-inspired meals come in a Styrofoam container at the bottom of a paper bag, prepare to be wowed! Our Japanese beef teriyaki with sticky rice recipe enhances the flavors you love with elevated ingredients, including mouthwatering filet mignon infused with a homemade teriyaki marinade that is bursting with the perfect balance of sweet, savory, tangy, and salty for an experience you just can’t buy.

Why We Love This Filet Mignon Recipe

The element that sets this beef teriyaki dish apart from a very large pack rests solely in the beef we use, and we only use the best: Omaha Steaks Butcher’s Cut Filet Mignons. Hand-selected and double-trimmed by master butchers, this exquisitely mild filet mignon cut is aged at least 30 days to enhance its flavor and maximize its tenderness until it reaches fork-tender perfection, then it’s flash-frozen at its very best until you’re ready to enjoy it.

Before You Start

• Safely thaw your mild and tender Omaha Steaks Butcher’s Cut Filet Mignons overnight in the refrigerator or in cold water when using our quick-thaw method.

Tools You Will Need Before You Start

• 2 Bowls
• Whisk
• Strainer
• 1 Saucepan With Lid
• Meat Thermometer

Omaha Steaks Products Featured in This Recipe

• Omaha Steaks Butcher’s Cut Filet Mignons

Omaha Steaks Butcher's Cut Filet Mignons 4 Pieces 6 oz Per Piece

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$83.99 | save 50%

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Japanese Beef Teriyaki with Sticky Rice

Asian-inspired beef teriyaki made with fork-tender filet mignon and a homemade marinade

Prep Time15 mins

Cook Time15 mins

Marinade Time2 hrs

Total Time2 hrs 30 mins

Course: Main Course

Cuisine: Japanese

Keyword: Japanese Beef Teriyaki

Servings: 4 servings

Calories: 710kcal

Ingredients

Japanese Beef Teriyaki

• 4 6 oz. Omaha Steaks Butcher's Cut Filet Mignons
• 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

Sticky Rice

• 2 cups short-grain white rice
• 2 cups cold water

Instructions

• 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.

Nutrition

Calories: 710kcal | Carbohydrates: 84g | Protein: 42g | Cholesterol: 115mg | Sodium: 1930mg | Fiber: 3g

More Filet Mignon Recipes and Tips

• The Butcher’s Guide: What is a Filet Mignon?
• Filet Mignon with Creamy Lobster-Spinach Sauce and Cheddar Grits
• 10 Steps to Perfect Pan-Seared Filet Mignon
• Sumac-Crusted Filet Mignon with Honey-Lemon Glazed Carrots and Garlic Mashed Potatoes
• Blue Cheese Chive Butter-Rested Filet Mignon with Fully Loaded Hasselback Potatoes