Sake Steak and Rice

Like all old favourites, this changes pretty well every time I cook it. Sometimes I use the sake, both in the marinade and the fluid sauce later; sometimes I use Marsala or sherry. And there is no reason not to use wasabi paste for the English mustard, either. And chicken or duck breasts work in place of the steak, too. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet