Teriyaki Tenderloin Beef Kebabs with Sticky White Rice

Teriyaki Tenderloin Beef Kebabs with Sticky White Rice
Staff Writer
Omaha Steaks

Tenderloin tips are exactly what their name says they are: tender. As the tip of a filet, they're considered scraps and are sold for cheaper. Amped up with a little seasoning, like the soy sauce, sake, and rice wine vinegar in this recipe, and they instantly outrank their filet counterparts. 

6
Servings
387
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups 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 peeled and minced fresh ginger
  • 1 scallion, sliced
  • 1 Teaspoon crushed red pepper flakes, or to taste
  • 1 1/2 Pound tenderloin tips
  • 2 Cups short-grain white rice
  • 2 Cups cold water

Directions

To prepare the marinade, place all of the ingredients except the beef, rice, and cold water in a saucepan and heat through, whisking until the sugar dissolves. Let cool. Transfer to a mixing bowl, add the beef, and marinate in the refrigerator 2 to 3 hours, turning occasionally.

Place the rice in a strainer and pour running cold water over it until the water no longer looks milky. Soak in a bowl of water for 1 hour. Drain and transfer to a saucepan, together with the 2 cups of cold water. Bring to boil, turn the heat to low, and cover. Simmer about 15 minutes, or until the water has been absorbed and the rice is sticky and soft. Keep warm.

Drain the beef and thread onto metal or bamboo skewers that have been soaked in water for 30 minutes. (Using 2 parallel skewers instead of one prevents the meat from spinning around and not cooking evenly.) Pour the marinade into a saucepan and bring to a boil. Cook over medium-high heat 5 minutes, until reduced and syrupy. Grill the kabobs over direct medium-high heat for 8 to 10 minutes, turning occasionally, brushing the meat with the marinade glaze with each turn.

Remove the beef from the skewers and transfer to serving plates with the rice.

Nutritional Facts

Total Fat
13g
19%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
57mg
19%
Carbohydrate, by difference
38g
29%
Protein
29g
63%
Vitamin A, RAE
88µg
13%
Calcium, Ca
69mg
7%
Choline, total
8mg
2%
Fiber, total dietary
3g
12%
Folate, total
38µg
10%
Iron, Fe
7mg
39%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
122mg
17%
Selenium, Se
4µg
7%
Sodium, Na
1523mg
100%
Water
211g
8%
Zinc, Zn
1mg
13%

Teriyaki Shopping Tip

Staples of Asian cuisine such as ginger, daikon, rice vinegar, and spicy chile sauces like Sriracha add bright, fresh flavors without lots of fuss.

Teriyaki Cooking Tip

Sriracha has good heat but also has flavor - its mild sweetness comes from sun-ripened chili peppers as well as sugar and garlic.