Yield: 4 servings
Level: Easy
Filet:
Marinate meat in Spicy Tangy Funky for an hour or two. Sauté onion and pepper, once onion is translucent and pepper is tender, remove from pan. Add meat to pan and cook almost to desired temperature and then add veggies back to the sauté.
Rice:
Sauté 2 tablespoons minced ginger in a saucepan with butter. Add 1 cup rinsed basmati rice, 1 cup coconut milk, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat; cover and simmer until the liquid is absorbed, 15 minutes. Let stand 10 minutes off the heat; fluff with a fork and add 1/3 cup of unsweetened coconut flakes.
Serve filet and veggies over rice. Garnish with cilantro and black sesame seeds. Have some extra STF on the side for dunking.
Contributed by: Joanna