Ingredients (steaks)

• 4 Fillet Mignon steaks, about 6 ounces each

Ingredients (rice)

• 2 cups short-grain white rice
• 2 cups water

Ingredients (marinade)

• 1 Tablespoon finely minced ginger
• 2 garlic cloves
• 1 scallion, finely sliced
• 1 Tablespoon light brown sugar
• 1/2 teaspoon crushed red pepper
• 1/2 cup soy sauce
• 2 Tablespoons sake or dry sherry

Instructions 1) TO PREPARE MARINADE: Combine all the marinade ingredients in a shallow dish or bowl. 2) Add the steaks and massage with the marinade. 3) Let sit at room temperature for 1 or 2 hours, or refrigerate overnight. 4) Turn the steaks occasionally.

5) TO PREPARE RICE: Rinse the rice under cold running water until the water no longer looks milky. 6) Soak in a bowl of water for 1 hour. 7) Drain the rice and place in a saucepan with 2 cups of cold water. Bring to a boil, turn the heat to low, and cover the pan with a tight-fitting lid. 9) Simmer for about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. 10) Keep warm.

11) TO PREPARE STEAKS: Remove the steaks from the marinade. 12) Grill for about 4 minutes per side for medium-rare or about 5 minutes per side for medium. 13) Thinly slice across the grain and serve with the rice.

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