Beef & Asparagus Rice Salad

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (496 g)
  • Calories 708.1
  • Total Fat - 43.5 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 254.1 mg
  • Sodium - 1012 mg
  • Total Carbohydrate - 42.4 g
  • Dietary Fiber - 8 g
  • Sugars - 4.1 g
  • Protein - 39.6 g
  • Calcium - 119.5 mg
  • Iron - 6.8 mg
  • Vitamin C - 23.2 mg
  • Thiamin - 0.6 mg

Step 1

Heat the rice according to directions on the packet and then transfer contents to a large bowl then cool slightly.

Step 2

Meanwhile, toss the beef in with the seasoning and oil.

Step 3

Heat a large, non-stick frying pan over a medium to high heat, then add in the beef and cook for about 3 to 4 minutes on each side for medium, or cook to your liking and then remove and rest, loosely covered with foil, for 5 minutes and then thinly slice.

Step 4

Meanwhile, add asparagus to a medium pan of boiling water and simmer, covered, for 2 to 3 minutes, or until tender. Drain. Rinse under cold water and drain well.

Step 5

Add asparagus to rice with beef, tomatoes, salad leaves and dressing. Toss the salad well.

Step 6

Serve salad with extra dressing.

Tips & Variations


No special items needed.

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