Spicy Asian Beef & Rice

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• 20 min
• 4 SERVINGS
• 420 Cal
• 35 g Protein

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick, about 4 to 6 ounces each
• 2 tablespoons white sesame seeds
• 2 tablespoons black sesame seeds
• 2 cups frozen edamame in pods
• 1/4 cup sliced green onions
• 2 cups hot cooked brown rice

• 1/4 cup hoisin sauce
• 1 tablespoon water
• 2 teaspoons distilled white vinegar
• 1/2 to 2 teaspoons Asian hot sauce (Sriracha sauce)

Cooking:

1. Preheat oven to 350°F. Combine white and black sesame seeds on dinner plate.  Press mixture evenly onto steaks. Spray large ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
2. Meanwhile, prepare edamame according to package directions; set aside. Stir green onions into rice. Combine dipping sauce ingredients in small bowl; set aside.
3. Stir green onions into cooked rice.
4. Remove steaks from the oven, let stand 3 to 5 minutes. Serve with rice mixture, edamame and dipping sauce.
Cook's Tip: Place steak, rice mixture, edamame and dipping sauce in separate compartments of a bento box as desired.