For the rice:

In a medium sauce pan heat oil over medium heat.  Add mushrooms and sauté 2 to 3 minutes.  Add broth and soy sauce and bring to a boil.  Stir in rice.  Cover and reduce heat to low.  Simmer 45 minutes.  Fold in peas.

For the steaks:

Combine black pepper, sesame oil, sugar, Dijon mustard, soy sauce and garlic in a small bowl.  Brush on steaks.  Cover and refrigerate 30 minutes.  Grill steaks to desired doneness.

Onion Ginger Confit:

In a heavy bottomed skillet, melt the butter over medium heat.  Add the onions and shallots and sauté 5 minutes. Stir in ginger, broth and anise pod.  Reduce heat to low and simmer 15 minutes or until onions are tender and almost all liquid is evaporated.  Discard anise pod.  Season with salt and pepper to taste, if desired.