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Ginger Beef and Rice Salad

Here's how you make Ginger Beef and Rice Salad
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  • Servings: 4
  • Prep: 20m
  • Cook: 10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 500 grams beef rump steak, lean and excess fat trimmed
  • 2 teaspoon sesame oil
  • 640 grams asparagus, trimmed and halved lengthways (2 bunches specified)
  • 200 grams sugar snap peas, trimmed
  • 2 tablespoon soy sauce, salt-reduced
  • 1 tablespoon mirin
  • 1 long chilli, long and fresh and finely chopped
  • 2 teaspoon ginger, finely grated
  • 250 grams brown rice, 1 packet microwave
  • 100 grams mixed salad leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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