Spicy Asian Beef and Rice
Ingredients:
- 4 beef tenderloin steaks (cut 1 inch thick, about 4-6 ounces each)
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 2 cups frozen edamame in pods
- ¼ cup green onions (sliced)
- 2 cups hot cooked brown rice
- Dipping sauce
- ¼ cup hoisin sauce
- 1 tablespoon water
- 2 teaspoons distilled white vinegar
- ½-2 teaspoons Sriracha sauce
Directions
Preheat oven to 350° F.
Combine white and black sesame seeds on dinner plate. Press mixture evenly onto steaks.
Spray large ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13-18 minutes for medium rare (145° F) to medium (160° F) doneness, turning once.
Meanwhile, prepare edamame according to package directions; set aside.
Combine dipping sauce ingredients in small bowl; set aside.
Stir green onions into cooked rice.
Remove steaks from the oven, let stand 3-5 minutes.
Serve with rice mixture, edamame and dipping sauce.