Sesame Beef with Sushi Rice and Snow Peas
Six 3-oz beef tenderloin fillets, cut in half
3 cups snow peas
1/2 tsp sesame oil
2 Tbsp minced garlic
2 Tbsp minced ginger
1/4 tsp red chili flakes
1 Tbsp sesame oil
4 Tbsp low-sodium tamari
2 Tbsp brown sugar
1/2 cup vegetable stock
1 1/3 cups Arborio rice, rinsed
1/3 cup rice vinegar
1 Tbsp mirin wine
3 Tbsp cane sugar
1 tsp cornstarch
Combine marinade ingredients in a glass bowl or glass baking dish. Add beef medallions and turn to coat. Marinate for 1 to 2 hours in refrigerator.
Place rice in a large saucepan. Add enough water to cover rice by 1/2 inch. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Remove from heat and let sit for 5 minutes. Combine rice vinegar, mirin wine and sugar in a small saucepan. Bring to a boil and cook until cane sugar dissolves. Fluff rice while adding vinegar mixture.
Preheat grill or broiler. Grill or broil beef tenderloin to desired doneness, about 3 to 5 minutes on each side.
In a small bowl, dissolve cornstarch in 1 tablespoon water. Place leftover marinade in a small sauté pan. Bring to a simmer and add cornstarch mixture. Stir until thickened. Reheat sauce when ready to use.
Heat sesame oil in a large sauté pan. Add snow peas and cook until just tender.
Place 1/3 cup rice in center of plate. Arrange snow peas around rice. Top with 2 beef tenderloin medallions and 2 tablespoons sauce.