JAPANESE BEEF & RICE SKILLET
| INGREDIENTS 1 lb lean (at least 80%) ground beef 2 tablespoons soy sauce 2 tablespoons chile garlic sauce 2 tablespoons fish sauce 1 tablespoon Dijon mustard 1 tablespoon packed brown sugar 1 3/4 cups Progresso™ beef flavored broth (from 32-oz carton) 1 cup sake or dry white wine 1 cup uncooked long-grain white rice 1 package (10 oz) Cascadian Farm™ frozen organic shelled edamame 2 green onions, thinly sliced on the bias 2 tablespoons chopped fresh cilantro leaves | HOW TO MAKE
1.In 12-inch skillet, cook beef over medium-high heat 7 to 9 minutes, stirring frequently, until brown; drain.
2.Reduce heat to medium; add soy sauce, chile garlic sauce, fish sauce, mustard and brown sugar. Cook 3 to 4 minutes, stirring occasionally, until mixture is absorbed.
3.Stir broth and sake into beef mixture; heat to simmering. Stir in rice; heat to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until most of liquid is absorbed and rice is tender. Remove from heat.
4.Stir in edamame. Cover; let stand 3 to 5 minutes or until edamame is cooked through. Top with green onions and cilantro.
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NOTES
Fish sauce’s unique flavor adds an amazing amount of earthy umami to Asian sauces and soups, but it can be intimidating. A little bit of sugar or honey helps to balance it. The clean taste of sake can’t be beat, but a dry white wine such as Sauvignon Blanc makes a fine substitute.
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