In a small saucepan over medium heat, add rice and coconut milk
Bring to a boil then lower to a simmer and cook for 15 mins before turning off the flame and covering with a lid.
Let rice sit covered for 5-6 minutes then fluff with a fork.
In a small bowl mix together sesame oil, rice wine vinegar, salt, and pepper. Stir this into the rice.
Mix in the cut baby corn, mandarin orange segments, sliced radish, cilantro, and cotija cheese to make corn salad.
Season ribeyes with salt and pepper. Sear on a griddle set to high until both sides are caramelized.
Cook to desired doneness.
Plate each dish by adding one ribeye, equal parts coconut jasmine rice, and corn salad.
Ingredients
2 ea Contigo® Beef Ribeye, boneless
6 tbsp Asian Pride® Sesame Oil, divided
2 tbsp Asian Pride® Rice Wine Vinegar
2 tbsp Asian Pride® baby corn, cut on bias
1/4 cup Asian Pride® Mandarin Orange Segments
1/4 cup Peak Fresh Produce® Radish(es), sliced thin
4 tbsp Contigo Cotija Cheese , divided
10 leaves ea Peak Fresh Produce® Cilantro, rough chopped
