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Japanese Beef Teriyaki with Sticky Rice




Source of Recipe


cooking.com


List of Ingredients




For Marinade:
1 tablespoon finely minced ginger
2 garlic cloves
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

For Steaks:
4 filet mignon steaks, about 6 ounces each


For Rice:
2 cups short-grain white rice
2 cups water


Recipe



TO PREPARE MARINADE: 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.


TO PREPARE RICE: Rinse the rice under cold running water until the water no longer looks milky. Soak in a bowl of water for 1 hour. 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.


TO PREPARE STEAKS: Remove the steaks from the marinade. Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. Thinly slice across the grain and serve with the rice.