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Beef and Rice Salad

Beef and Rice Salad
YIELDS
6 servings

This salad packs a flavour punch with its combination of Szechuan flavourings. It’s a great way to use up leftover barbecued steak and/or vegetables. To toast the Szechuan peppercorns and whole coriander seeds, heat them in a small dry skillet over medium-high heat, shaking the pan, about 2 to 3 minutes or until fragrant. Yield is 6 servings.

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Ingredients

1 ½
cup basmati rice
2 ¼
water
coarse salt
toasted ground Szechuan peppercorns
tsp toasted ground coriander
1
juice of orange
grated zest of one orange
3
Tbsp chopped fresh coriander
½
tsp minced ginger
of fresh red chili, minced
¼
cup soya sauce
3
green onion, grilled, sliced
1 ½
lb(s) shiitake mushroom, grilled, sliced
1
small red onion, sliced, grilled, chopped
1
clove garlic, minced
1
lb(s) beef, fillet, cut in half, crosswise, grilled, diced
2
thinly sliced green onion, for garnish
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Directions

Step 1

In a medium saucepan, combine the rice with the water and 1 1/2 tsp. salt and bring to a boil.

Step 2

Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes.

Step 3

Meanwhile, in a small bowl, combine the Szechuan peppercorns, coriander, orange juice, orange zest, fresh coriander, ginger, red chile, and soy sauce.

Step 4

When the rice is done, fluff it with a fork, transfer to a large bowl and gently fold in the vinaigrette.

Step 5

Let cool, then add the remaining ingredients.

Step 6

Season with salt and pepper and top with the raw sliced green onions.

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