Ingredients

1 cup uncooked instant brown rice

2 tablespoons unsalted butter, softened

1 tablespoon white/yellow miso (soybean paste)

1 pound sirloin steak, trimmed and cut into 1-inch pieces

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cooking spray

2 tablespoons thinly sliced green onions

1 tablespoon rice vinegar

1 teaspoon dark sesame oil

Preparation

  1. Cook rice according to package directions.

  2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

  3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.

Mushroom and Asparagus Oven to 425, combine 1 TBSP olive oil and 1/2 teaspoon black pepper with veggies on baking sheet and toss. Cook 10 minutes