Sesame Beef with Sushi Rice and Snow Peas

Ingredients

• Six 3-oz beef tenderloin fillets, cut in half

• 3 cups snow peas

• 1/2 tsp sesame oil

Marinade

• 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

Sushi Rice

• 1 1/3 cups Arborio rice, rinsed

• 1/3 cup rice vinegar

• 1 Tbsp mirin wine

• 3 Tbsp cane sugar

• 1 tsp cornstarch

Instructions

1. 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.

2. 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.

3. 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.

4. Heat sesame oil in a large sauté pan. Add snow peas and cook until just tender.

5. Place 1/3 cup rice in center of plate. Arrange snow peas around rice. Top with 2 beef tenderloin medallions and 2 tablespoons sauce.