For vinaigrette: 1 Tablespoon red peppercorns 1/8 cup rice wine vinegar 2 Tablespoons gf soy sauce 1/3 cup peanut oil
For rice: 2 teaspoons peanut oil 1 cup basmati rice 2 cups gf chicken stock 2 Tablespoons rice wine 1 cup mandarin orange sections
For vegetables: 1/2 pound snow peas, trimmed and washed 1 Tablespoon peanut oil 1 teaspoon sesame oil 1 bunch green onions, cut into 1" pieces, diagonally 1 red bell pepper, cored, sliced and cut into 2" pieces Salt and fresh ground pepper to taste
For steak: 1 Tablespoon red peppercorns 2 Tablespoons gf soy sauce 2 Tablespoons sugar 1/4 cup peanut oil 1 flank steak Toasted sesame seeds for garnish
For steak: In a sealable plastic bag, add all ingredients except steak and mix well. Add steak and marinate overnight.
For vinaigrette: Place peppercorns in a small dry skillet over medium heat and toast until aromatic. Remove to a pestal and crush. Add remaining ingredients, including crushed peppercorns to a small bowl and whisk until emulsified. Set aside.
For rice: Add the oil to a medium saucepan over medium-high heat. Add rice and stir to coat. When rice grains begin to turn opaque, add wine and continue to cook until wine evaporates. Add stock and bring to a boil. Reduce heat to low, cover and cook for 25 minutes.
Preheat a broiler. Place steak on the broiler and broil for about 4-5 minutes per side. Transfer steak to a cutting board and cut into thin slices, across the grain.
Meanwhile, Heat a large non-stick skillet over high heat and add 1 Tablespoon peanut oil. When hot, add snow peas, onions and red pepper. Add sesame oil and toss until just tender. Season to taste with salt and pepper.
Toss the rice with just enough vinaigrette to moisten and add mandarin oranges.
To serve: Place a mound of rice on each serving plate and top with sauteed vegetables. Drizzle a little vinaigrette over vegetables. Top with steak slices, sprinkle with sesame seeds and serve.