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Asian Beef and Vegetable Rice Salad
This meal-in-a-bowl is colourful, flavourful and healthy. It also makes great leftovers - should there be any! |
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Preparation Time: Cooking Time:
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15 minutes 15 minutes Serves 4 |
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2 tbsp (25 mL) 1 tbsp (15 mL) 1 1/4 tsp (1 mL) Salad: 1 tsp (5 mL) 1/2 tsp (2 mL) 12 oz (375 g) 3 cups (750 mL) 2 1 3 cups (750 mL) 4 1/4 cup (50 mL) |
each rice vinegar and vegetable oil each chili garlic sauce, soy sauce and minced gingerroot clove Ontario Garlic, minced each salt and pepper each five-spice powder and packed brown sugar salt Ontario Grilling Steak (top sirloin or striploin) small Ontario Broccoli Florets Ontario Carrots, thinly sliced diagonally Ontario Sweet Red Pepper, julienned cooked warm brown rice Ontario Green Onions, sliced fresh Ontario Coriander Leaves |
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In small bowl, whisk together vinegar, oil, chili garlic sauce, soy sauce, ginger, garlic, salt and pepper. Set aside. Salad: Combine five-spice powder, brown sugar and salt; rub into both sides of steak. Place steak on greased grill over medium heat; close lid and grill until medium-rare to medium, 10 to 15 minutes. Tent with foil and let stand for 5 minutes; thinly slice across the grain. Meanwhile, in heatproof bowl, place broccoli, carrots and red pepper; pour boiling water over top and let stand uncovered, for 1 minute. Drain well and pat dry.
In large salad bowl, combine vegetables, warm rice, green onions, coriander and steak; add dressing and toss to coat. Serve warm. |
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Nutritional Information: 1 Serving PROTEIN: FAT: CARBOHYDRATES: CALORIES: HIGH SOURCE OF FIBRE |
26 grams 12 grams 48 grams 407 |