MMMMM----------------------------RICE---------------------------------
1 c Jasmine rice; washed and
-drained
1 1/4 c Coconut milk
3/4 c Water
1/2 ts Salt
MMMMM-------------------------VEGETABLES------------------------------
1 tb Vegetable oil
1/2 tb Green onions; finely chopped
1/4 ts Garlic; minced
1/4 ts Ginger; grated
2 oz Shiitakes; sliced
3 oz Baby bok choy; cut into
- 1" pieces
3 oz Snow peas
2 tb Chicken stock
1/8 ts Kosher salt
1 pn Freshly ground pepper
Asian-Seasoned Beef Tenderloin with Coconut Sticky Rice and Stir
Fried Vegetables
Prepare the beef: Combine the soy sauce, honey, hoisin sauce, wine,
sherry, salt, pepper, five spice powder, ginger, garlic, and beans
in a resealable plastic bag. Add the beef and toss to coat well.
Cover with plastic wrap and refrigerate for at least 8 hours and up
to 24 hours.
Preheat the oven to 375 F.
Place the meat on a rack set on a baking sheet and bake for
45 minutes, basting with the marinade every 15 minutes, until the
internal temperature reaches 125 F. Transfer to a cutting board,
cover with aluminum foil, and let rest for 20 minutes.
Make the rice:
Put the rice in a wide saucepan and add the coconut milk and water.
Bring to a boil over medium-high heat. Reduce the heat to
medium-low and cook for 5 to 8 minutes until the liquid is just
above the rice. Cover, reduce the heat to low and cook for
10 minutes. Remove from the heat and let sit covered until ready
to serve.
Make the vegetables:
Heat a wok or large skillet over high heat. Add the oil, green
onions, garlic, and ginger. Cook for 1 minute, stirring to cook
evenly. Add the shiitakes and cook for 1 minute. Add the bok choy
and snow peas and cook for 1 minute. Add the stock, salt and pepper
and cook for 1 to 2 minutes until the vegetables are tender.
Cut the meat into 1/2"-thick slices. Fluff the rice with a fork and
divide among 8 plates. Arrange a few slices of meat over the rice and
spoon the vegetables around the rice. Serve.
