Everyone needs the Sake beef

This Sake glazed beef was made with Kara and Danna in mind. If anyone likes the beef, it's these two. Adosh. Don't try to understand, you won't.

"Sake Steak and Rice" (serves 2)
2- 5 oz filets
1 cup basmati rice
2 cardamom pods
1-2 tbsp fresh cilantro to serve

For the marinade:
1 tsp english mustard
2 tbsp worcestershire sauce
1 tbsp soy sauce
1 tbsp garlic or chili oil (I just mixed some fresh garlic with a tbsp of olive oil)

For the sauce:
1/4 cup sake
1 tbsp soy sauce
1/2 tsp nam pla (aka fish sauce) - get it at any grocery store near the kikkoman soy sauce!
1 tsp worcestershire sauce
1 tsp english mustard

In a plastic freezer bag, combine marinade ingredients and add the steaks. Leave to marinate for a few hours or up to 2 days. The longer, the better ! Bring steaks to room temperature before cooking. Heat a grill pan/griddle and then give the steaks, out of their marinade, 2 minutes on each side. Remove steaks and double wrap in foil. Let them rest for 10 minutes on a wooden board or pile of newspapers (I couldn't find a Times, so I skipped this !)

Bring sake to boil in a small sauce pan. Take pan off the heat and add other sauce ingredients. Unwrap the steaks, removing them to a wooden board for carving and pour the red juices from the foil into the saucepan. Put steak on rice (sliced on the diagonal) and garnish with cilantro.

To make this healthier, I made broccoli and roasted mushrooms with thyme, garlic, olive oil and worcestershire sauce. Quite honestly, the rice would be amazing with it to soak up the steak juices and sauce. I didn't slice either.....

This recipe is great cause it's made for two....no complicated math at the end of a long day :)
and you marinate for 2 days, so it doesn't take long to make when you get home.

In the words of my almost husband, Lee, the beef was "succulent", the way Danna and Kara like it !