Beef Teriyaki And Sticky Rice Recipe

• 4 x six ounce. filet mignon steaks
• 1 Tbsp. fine ginger
• 2 clv garlic
• 1 x scallion (sliced fine)
• 1 Tbsp. light brown sugar
• 1/2 tsp crushed red pepper
• 1/2 c. soy sauce
• 2 Tbsp. sake (you can substitute dry sherry)
• 2 c. short-grain white rice
• 2 c. water

1. Preparation for Marinade:Combine all the marinade ingredients in bowl (I prefer a Tupperware marinading container).
2. Add in the steaks and let sit at room temperature for 1 or possibly 2 hrs, but I suggest refrigerating for at least 12 hrs.
3. Turn the steaks occasionally.
4. This is where a marinating container comes in handy...you can shake, rattle and roll your meat all night long without making a mess!
5. Preparation for Rice:Rinse the rice under cool running water till the water loses the milky look.
6. Soak in a bowl of water for 1 hour.
7. Drain the rice and place in a saucepan with 2 c. of cool water.
8. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid.
9. Simmer for about 15 min, or possibly till the water has been absorbed and the rice is sticky and soft.
10. Keep hot.
11. Preparation for Steaks:Remove the steaks from the marinade.
12. Grill for about 4 to 6 min, depending on preference.
13. Slice the steaks thin across the grain and serve with the rice.

filet mignon, ginger, garlic, scallion, light brown sugar, red pepper, soy sauce, sake, shortgrain white rice, water

Taken from cookeatshare.com/recipes/beef-teriyaki-and-sticky-rice-82630 (may not work)