Asian Beef and Vegetable Rice Salad Recipe

Name: Asian Beef and Vegetable Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons rice vinegar; 2 tablespoons vegetable oil; 1 tablespoon chili-garlic sauce; 1 tablespoon soy sauce; 1 tablespoon mined gingerroot; 1 garlic clove, minced; ¼ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon five-spice powder; 1 teaspoon packed brown sugar; ½ teaspoon salt; 12 ounces grilling steak (top sirloin or strip loin); 3 cups broccoli florets; 2 carrots, thinly sliced diagonally; 1 sweet red pepper, julienneed; 3 cups warm brown rice; 4 green onions, sliced; ¼ cup fresh coriander leaves

Servings: persons

2 tablespoons rice vinegar
2 tablespoons vegetable oil
1 tablespoon chili-garlic sauce
1 tablespoon soy sauce
1 tablespoon mined gingerroot
1 garlic clove, minced
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon five-spice powder
1 teaspoon packed brown sugar
½ teaspoon salt
12 ounces grilling steak (top sirloin or strip loin)
3 cups broccoli florets
2 carrots, thinly sliced diagonally
1 sweet red pepper, julienneed
3 cups warm brown rice
4 green onions, sliced
¼ cup fresh coriander leaves

1
In a small bowl, whisk together vinegar, oil, chili garlic sauce, soy sauce, ginger, garlic, salt and pepper.
2
Set aside.
3
SALAD: Combine five-spice powder, brown sugar and salt; rub into both sides of steak.
4
Place steak on greased grill over medium heat; close lid and grill, turning once, untl medium-rare, to medium, 10-15 minutes.
5
Tent with foil and let stand for 5 minutes; thinly slice across the grain.
6
Meanwhile, in a heatproof bowl, place broccoli, carrots and red pepper; pour boiling water over top and let stand uncovered for 1 minute.
7
Drain well and pat dry.
8
In a large salad bowl, combine vegetables, warm rice, green onions, corinader and steak; add dressing and toss to coat.
9
Serve warm.

980

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons rice vinegar, 2 tablespoons vegetable oil, 1 tablespoon chili-garlic sauce, 1 tablespoon soy sauce, and more.

Yes, Asian Beef and Vegetable Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Asian Beef and Vegetable Rice Salad

How did you like this recipe?

Frequently Asked Questions