1-\u00c2\u00bd lb. flank steak, all fat trimmed and sliced thin
\n1 oz. ginger root, crushed and chopped rough
\n1 oz. garlic cloves, peeled and smashed
\n3 oz. soy sauce, low sodium
\n2 oz. water
\n1 T. brown sugar
\nJuice of lemon
\n\u00c2\u00bd ripe pineapple, peeled, cored and sliced into rings
\n1 C. brown long grain rice
\n1-\u00c2\u00bd C. water
\n1 T. Vietnamese fish sauce or 2 T. rice wine vinegar
\n\u00c2\u00bd tsp. red chili flakes
\n1 T. honey
\n1 lime, segmented
\n2 handfuls pea sprouts
\n\u00c2\u00bd C. bean sprouts
\n\u00c2\u00bd carrot, grated
\n3 oz. soy sauce, low sodium
\n3 oz. sake
\n1 oz. brown sugar
\n1 T. ginger, peeled and minced
\n1 T. garlic, peeled and minced
\n1 oz. cold water
\n1 T. cornstarch<\/p>\n
Beef Teriyaki Marinade: In a mixing bowl, add ginger, garlic, soy, water, brown sugar and lemon juice and mix well. Add beef slices and marinate in the refrigerator for 1 hour. Rice: In a saucepan, wash brown rice under cold water until water is clear. Drain all water and add the 1-\u00c2\u00bd C. of fresh water. Place pan on stove and bring to a boil. Cover and turn down to a simmer and cook for 15 minutes. While rice is cooking, begin the sauce. Sauce: In a separate saucepan add soy sauce, sake, brown sugar, ginger and garlic. Place pan on stove and bring to a boil. Turn down to a simmer and cook for 5 minutes. This period of time will cook off most of the alcohol in the sake. Thickener: Mix thickening ingredients together and stir well, forming a creamy solution. Pour into the simmering sauce, stirring continuously. The sauce should thicken to coat the back of a spoon. Keep hot and set aside.<\/p>\n
Pea Sprouts Salad: In a mixing bowl, add fish sauce, chili flakes, honey and lime segments. Mix well until a chunky dressing has formed. Add pea sprouts, bean sprouts and carrots and mix until sprouts are well coated. Pineapple: On a hot seasoned grill, grill pineapple slices. Beef: Remove marinated beef from the refrigerator and drain all of the liquid. Grill beef until desired temperature. To Serve: Place a bed of brown rice in the center of four plates. Top rice with a pineapple ring, grilled beef slices and another pineapple ring. Top pineapple ring with pea sprout salad and surround rice with soy sake ginger sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"
1-\u00c2\u00bd lb. flank steak, all fat trimmed and sliced thin 1 oz. ginger root, crushed and chopped rough 1 oz. garlic cloves, peeled and smashed 3 oz. soy sauce, low sodium 2 oz. water 1 T. brown sugar Juice of lemon \u00c2\u00bd ripe pineapple, peeled, cored and sliced into rings 1 C. brown long grain rice 1-\u00c2\u00bd C. water 1 T. Vietnamese fish sauce or 2 T. rice wine vinegar \u00c2\u00bd tsp. red chili flakes 1 T. honey 1 lime,…<\/p>\n