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1
In a small saucepan, combine the mirin and vinegar with the water and 1 teaspoon of kosher salt; bring to a boil.
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2
Add the rice and bring to a boil.
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3
Cover and cook over low heat for 22 minutes, or until the liquid is absorbed and the rice is just tender.
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4
Stir in the minced ginger, black beans and sliced scallions.
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5
Preheat the oven to 400.
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6
Line six 1/2-cup ramekins or standard-size muffin cups with plastic wrap, then pack them with the warm rice and let cool.
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7
Season the steak with salt and pepper.
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8
Heat 2 tablespoons of the oil in a medium skillet.
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9
Add the steak and cook over moderately high heat until well browned on both sides, about 8 minutes.
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10
Transfer the steak to a rimmed baking sheet and roast for 20 minutes, or until an instant-read thermometer inserted in the center of the steak registers 130 for medium-rare.
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11
Transfer the steak to a cutting board and let rest for 5 minutes.
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12
Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a large nonstick skillet.
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13
Unmold the rice cakes and fry them over moderately high heat until they are golden brown and crisp, turning once, about 2 minutes.
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14
Thickly slice the steak against the grain and serve with the rice cakes and hoisin sauce.
