4 beef Tenderloin Steaks, cut 1 inch thick, about 4 to 6 ounces each
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds
2 cups frozen edamame in pods
1/4 cup sliced green onions
2 cups hot cooked brown rice
1/4 cup hoisin sauce
1 tablespoon water
2 teaspoons distilled white vinegar
1/2 to 2 teaspoons Asian hot sauce (Sriracha sauce)
Preheat oven to 350°F. Combine white and black sesame seeds on dinner plate. Press mixture evenly onto steaks. Spray large ovenproof nonstick skillet with cooking spray; heat over medium-high heat. Place beef steaks in skillet and brown 2 minutes. Turn steaks over and place skillet into preheated oven; cook 13 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Meanwhile, prepare edamame according to package directions; set aside. Stir green onions into rice. Combine dipping sauce ingredients in small bowl; set aside.
Stir green onions into cooked rice.
Remove steaks from the oven, let stand 3 to 5 minutes. Serve with rice mixture, edamame and dipping sauce.
Nutrition information per serving: 423 Calories; 135 kcal Calories from fat; 15 g Total Fat; 3 g Saturated Fat; 3 g Monounsaturated Fat; 69 mg Cholesterol; 340 mg Sodium; 37 g Total Carbohydrate; 6.5 g Dietary Fiber; 35 g Protein; 4.2 mg Iron; 9 mg Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 6.2 mg Zinc; 28.9 mcg Selenium; 127.1 mg Choline;