Ginger Beef and Rice Salad
Created by ImPat on January 13, 2021
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #36284
Ingredients
- 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
How to Make
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Step 1: Brush the beef with the oil and season.
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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.
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Step 3: Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender, drain and refresh under cold running water and drain.
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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.
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Step 5: Microwave the rice following packet directions.
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Step 6: Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls and drizzle over the soy dressing to serve.
Nutritional Facts
- 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