Have A Rice Day | Rice Recipes

Thai Rib Eye and Rice Dinner

Give your dad a different kind of tie for Father's Day... the edible kind. Marinated rib eye, rice with grilled shiitake mushrooms and red curry flavoured green beans puts your average steak and potato dinner to shame. Crowd pleasing and easily done at home, cook your dad a Thai dinner in a more intimate setting...his own backyard!

What You’ll Need:

Ingredients

1/4 cup	oyster sauce	50 mL
2 tbsp	soy sauce	30 mL
2 tbsp	lime juice	30 mL
1 tbsp	each minced ginger and garlic	15 mL
1 tsp	fish sauce	5 mL
1 tsp	crushed hot pepper flakes	5 mL
4	rib eye steaks, 6 to 8 oz (175 to 250 g) each	4
4 cups	sliced shiitake mushrooms	1 L
2 tbsp	vegetable oil	30 mL
1 tsp	red Thai curry paste	5 mL
1/2 tsp	each salt and pepper, (approx.)	2 mL
1 lb	fresh green beans, trimmed	500 g
2 cups	hot, cooked Tsuru Mai® brown rice	500 mL
2 tbsp	sliced green onion	30 mL
2 tbsp	finely chopped coriander	30 mL
1 tsp	lime zest	5 mL
1/4 cup	toasted, sweetened shredded coconut	50 mL
	Lime wedges

Directions

In a small bowl combine the oyster sauce, soy sauce, lime juice, ginger, garlic, fish sauce and hot pepper flakes. Reserve 3 tbsp (45 mL) of marinade and add remaining marinade to steaks. Let soak for at least 20 minutes.

Meanwhile in a large bowl, toss the mushrooms with reserved marinade and place on one side of a large sheet of heavy duty foil. Fold over the foil and pinch edges to seal and make a secure packet. In a large bowl, stir the oil with the curry paste, salt and pepper; toss with green beans. Transfer beans to one side of another piece of heavy duty foil, fold and seal edges to make a second packet.

Preheat grill to medium-high. Grill bean and mushroom packets for 8 minutes, turning once. Remove from the grill and reserve closed packets while cooking the steaks.

Remove steaks from marinade and season lightly with salt and pepper to taste. Place the steaks on the grill and cook for 8 to 10 minutes, turning once, or until cooked to preferred doneness. Remove steaks from grill and rest for 5 minutes.

Meanwhile, in a large bowl add rice, green onions and coriander. Open the mushrooms and toss with rice mixture. Carefully open the green beans; sprinkle with lime zest. Transfer rice and green beans to serving plates; sprinkle with coconut. Serve with steaks; garnish with lime wedges.

Makes 4 servings

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