Ginger Beef and Rice Salad
Recipe: #36284
January 13, 2021
Categories: Salads, Meat Salad, Steak, Rice Brown Rice, Asparagus, Beef Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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