Ginger Beef and Rice Salad

4
Servings
20m
Prep Time
10m
Cook Time
30m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (352.8 g)
  • Calories 874.2
  • Total Fat - 35.9 g
  • Saturated Fat - 12 g
  • Cholesterol - 156.4 mg
  • Sodium - 4143.3 mg
  • Total Carbohydrate - 101.4 g
  • Dietary Fiber - 10.3 g
  • Sugars - 51.6 g
  • Protein - 37.4 g
  • Calcium - 62.7 mg
  • Iron - 5 mg
  • Vitamin C - 3.8 mg
  • Thiamin - 0.5 mg

Step 1

Brush the beef with the oil and season.

Step 2

Preheat a barbecue grill or chargrill pan on high and cook the beef for 3 minutes each side or until cooked to your liking and transfer to a plate, cover with foil and set aside for 5 minutes to rest and then thinly slice.

Step 3

Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender, drain and refresh under cold running water and drain.

Step 4

Combine the soy sauce, mirin, chilli and ginger in a small bowl or alternatively put the ingredients into a jar and screw on lid and shake to combine.

Step 5

Microwave the rice following packet directions.

Step 6

Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls and drizzle over the soy dressing to serve.

Tips & Variations


No special items needed.

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