Prepare the beef: Combine the soy sauce,
honey, hoisin sauce, wine, sherry, salt, pepper, five spice
powder, ginger, garlic and beans in a resealable plastic bag.
Add the beef and toss to coat well. Cover with plastic wrap
and refrigerate for at least 8 hours and up to 24 hours.
Preheat the oven to 375°F.
Place the meat on a rack set on a baking sheet and bake for
45 minutes, basting with the marinade every 15 minutes, until
the internal temperature reaches 125°F. Transfer to a cutting
board, cover with aluminum foil and let rest for 20
minutes.
Make the rice: Put the rice in a wide
saucepan and add the coconut milk and water. Bring to a boil
over medium-high heat. Reduce the heat to medium-low and cook
for 5 to 8 minutes until the liquid is just above the rice.
Cover, reduce the heat to low and cook for 10 minutes. Remove
from the heat and let sit covered until ready to serve.
Make the vegetables: Heat a wok or large
skillet over high heat. Add the oil, green onions, garlic and
ginger. Cook for 1 minute, stirring to cook evenly. Add the
shiitakes and cook for 1 minute. Add the bok choy and snow
peas and cook for 1 minute. Add the stock, salt and pepper and
cook for 1 to 2 minutes until the vegetables are tender.
Cut the meat into 1/2-inch-thick slices. Fluff the rice
with a fork and divide among 8 plates. Arrange a few slices of
meat over the rice and spoon the vegetables around the rice.
Serve. Enjoy with Simi
Sonoma County Chardonnay
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