Teriyaki Filet Mignon Steak Kabobs With Sticky White Rice
Tender chunks of filet mignon marinaded in a homemade teriyaki sauce complemented by a side of sweet sticky rice.
Servings: 8 servings
Ingredients
Teriyaki Tenderloin Beef Kabobs
- 1 1/2 lbs. Omaha Steaks Triple-Trimmed® Filet Mignon Tips
- 3/4 cup soy sauce
- 1/2 cup sherry
- 3 tablespoons sake, optional
- 3 tablespoons unseasoned rice wine vinegar
- 3 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 scallion, sliced
- 1 teaspoon or to taste crushed red pepper flakes
Sticky Rice
- 2 cups short-grain white rice
- 2 cups cold water
Instructions
Teriyaki Tenderloin Beef Kabobs
- Prepare marinade: place soy sauce, sherry, optional sake, unseasoned rice wine vinegar, brown sugar, minced garlic, minced ginger, sliced scallion, and crushed red pepper flakes in a large saucepan and heat through, whisking until sugar dissolves.
- Let cool; transfer to medium mixing bowl, add thawed filet mignon tips, and marinate in refrigerator for 3 hours, turning occasionally.
- If using bamboo skewers, soak in water for 30 minutes while tips are marinating.
- Remove tips, reserving marinade, and thread onto skewers, using two parallel skewers instead of one to prevent tips from spinning and not cooking evenly.
- Pour marinade back into saucepan and bring to a boil; cook over medium-high heat for 5 minutes, until reduced and syrupy.
- Grill kabobs over direct medium-high heat for 8 to 10 minutes, turning occasionally while brushing with marinade glaze.
- Plating: Remove tips from skewers and transfer to plates with a bed of rice.
Sticky Rice
- Rinse rice in a strainer under cold running water until water no longer looks milky.
- Soak in a medium bowl of water for 1 hour.
- Drain rice and place in a medium sauce pot with 2 cups of cold water.
- Bring to a boil, reduce heat to low, and cover with lid.
- Simmer for about 15 minutes, or until water has been absorbed and rice is sticky and soft. Keep warm until plating.