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.

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