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mirin rice vinegar water kosher salt rice fresh ginger fermented black beans scallions freshly ground pepper vegetable oil hoisin sauce
Viewed: 53 - Published at: 2 years agoIngredients
- 1/2 cup mirin (sweet rice wine)
- 1 tablespoon unseasoned rice vinegar
- 1 cup water
- Kosher salt
- 1 cup sushi or other short-grain rice, rinsed and drained
- 1 teaspoon minced peeled fresh ginger
- 3 tablespoons fermented black beans, rinsed and finely chopped
- 4 scallions, thinly sliced crosswise
- One 2-pound tri-tip or sirloin steak (1 1/2 to 2 inches thick)
- Freshly ground pepper
- 3 tablespoons vegetable oil
- Hoisin sauce, for serving
Method
- In a small saucepan, combine the mirin and vinegar with the water and 1 teaspoon of kosher salt; bring to a boil.
- Add the rice and bring to a boil.
- Cover and cook over low heat for 22 minutes, or until the liquid is absorbed and the rice is just tender.
- Stir in the minced ginger, black beans and sliced scallions.
- Preheat the oven to 400.
- Line six 1/2-cup ramekins or standard-size muffin cups with plastic wrap, then pack them with the warm rice and let cool.
- Season the steak with salt and pepper.
- Heat 2 tablespoons of the oil in a medium skillet.
- Add the steak and cook over moderately high heat until well browned on both sides, about 8 minutes.
- Transfer the steak to a rimmed baking sheet and roast for 20 minutes, or until an instant-read thermometer inserted in the center of the steak registers 130 for medium-rare.
- Transfer the steak to a cutting board and let rest for 5 minutes.
- Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large nonstick skillet.
- Unmold the rice cakes and fry them over moderately high heat until they are golden brown and crisp, turning once, about 2 minutes.
- Thickly slice the steak against the grain and serve with the rice cakes and hoisin sauce.
