Hoisin Basted Steak & Baby Bok Choy over Steamed Brown Rice

Yield: 4 Servings                                                               

1 cup                 Brown rice, long grain

2 cups               Water

3 Tbsp               Vegetable oil

4 each               Beef tenderloin steaks, about 4-6 oz. each

To taste             Kosher salt and freshly ground black pepper.

1/3 cup              Hoisin Sauce

1 Tbsp.              Ginger

4-6 heads           Baby bok choy, cut in quarters (or half depending on the size)

2 Tbsp.              Braggs Amino Acids (substitute soy sauce)

1/2 cup              Vegetable stock (or water)

1 recipe             Pickled Red Pepper (recipe follows)

1 Tbsp               Sesame seeds

2 each               Green onions, sliced

As needed          Cilantro sprigs for garnish

1.   Combine the rice and water in a rice cooker or a 2 qt. saucepot. Bring to a boil, lower heat, cover and gently simmer for 30 minutes until tender. Preheat oven to 400 degrees.

2.   Heat a 10” sauté pan over medium high heat. Add 2 Tbsp. of the oil, season the steaks with salt and pepper and brown well on both sides. Transfer to a small baking sheet. Spoon a tablespoon of hoisin onto each steak and spread out; set aside.

3.   Wipe out the sauté pan and place back on the stove over medium heat. Add the remaining 1 Tbsp. of oil and swirl to coat. Add the ginger and bok choy, sauté briefly. Season with the amino acids, lower heat; add the vegetable stock and cover. Cook until vegetable are tender.

4.   Briefly bake the steaks until an instant-probe thermometer reads 125 degrees for medium-rare.

5.   Divide the brown rice between four plates, followed by the bok choy. Lay a steak atop each pile of rice. Garnish with the peppers, sesame seeds, green onions and cilantro.

 

Pickled Red Pepper

2 each               Red bell peppers, cut in strips

1/2 cup              Rice vinegar

3 Tbsp               Water

3 Tbsp               Sugar

1/2 tsp              Kosher salt

1. Place he peppers in a medium bowl. In a small saucepan, combine the vinegar, water, sugar and salt. Bring to a boil over high heat until the sugar and salt are dissolved.

2. Pour the hot pickling liquid over the peppers and cover to keep the vegetable submerged. Allow to cool to room temperature.

3. Cover the bowl with plastic wrap and refrigerate.  Drain well before using. 

 

Yield: 4 Servings                                                               

 

1 cup                 Brown rice, long grain

2 cups               Water

3 Tbsp               Vegetable oil

4 each               Beef tenderloin steaks, about 4-6 oz. each

To taste             Kosher salt and freshly ground black pepper.

1/3 cup              Hoisin Sauce

1 Tbsp.              Ginger

4-6 heads           Baby bok choy, cut in quarters (or half depending on the size)

2 Tbsp.              Braggs Amino Acids (substitute soy sauce)

1/2 cup              Vegetable stock (or water)

1 recipe             Pickled Red Pepper (recipe follows)

1 Tbsp               Sesame seeds

2 each               Green onions, sliced

As needed          Cilantro sprigs for garnish

 

1.    Combine the rice and water in a rice cooker or a 2 qt. saucepot. Bring to a boil, lower heat, cover and gently simmer for 30 minutes until tender. Preheat oven to 400 degrees.

 

2.    Heat a 10” sauté pan over medium high heat. Add 2 Tbsp. of the oil, season the steaks with salt and pepper and brown well on both sides. Transfer to a small baking sheet. Spoon a tablespoon of hoisin onto each steak and spread out; set aside.

 

3.    Wipe out the sauté pan and place back on the stove over medium heat. Add the remaining 1 Tbsp. of oil and swirl to coat. Add the ginger and bok choy, sauté briefly. Season with the amino acids, lower heat; add the vegetable stock and cover. Cook until vegetable are tender.

 

4.    Briefly bake the steaks until an instant-probe thermometer reads 125 degrees for medium-rare.

 

5.    Divide the brown rice between four plates, followed by the bok choy. Lay a steak atop each pile of rice. Garnish with the peppers, sesame seeds, green onions and cilantro.

 

Pickled Red Pepper

 

2 each               Red bell peppers, cut in strips

1/2 cup              Rice vinegar

3 Tbsp               Water

3 Tbsp               Sugar

1/2 tsp              Kosher salt

 

  1. Place he peppers in a medium bowl. In a small saucepan, combine the vinegar, water, sugar and salt. Bring to a boil over high heat until the sugar and salt are dissolved.

 

  1. Pour the hot pickling liquid over the peppers and cover to keep the vegetable submerged. Allow to cool to room temperature.

 

  1. Cover the bowl with plastic wrap and refrigerate.  Drain well before using.

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