Beef And Rice Salad Recipe

Name: Beef And Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 clove garlic, crushed; 2 small fresh Thai chili peppers, seeded and finely chopped; 1/3 cup soy sauce; 2 tbsp peanut oil; 2 tsp sesame oil; None None FOR THE SALAD; 2 tbsp plum sauce; 1 tbsp kecap manis; 1 tsp sesame oil; 14 oz beef tenderloin; 2 cups white medium-grain rice; 6 oz sugar snap peas, trimmed; 1/2 cup drained canned corn; 4 oz baby spinach leaves; 4 None green onions, sliced thinly

Servings: persons

1 clove garlic, crushed
2 small fresh Thai chili peppers, seeded and finely chopped
1/3 cup soy sauce
2 tbsp peanut oil
2 tsp sesame oil
None None FOR THE SALAD
2 tbsp plum sauce
1 tbsp kecap manis
1 tsp sesame oil
14 oz beef tenderloin
2 cups white medium-grain rice
6 oz sugar snap peas, trimmed
1/2 cup drained canned corn
4 oz baby spinach leaves
4 None green onions, sliced thinly

1
For the dressing, whisk all ingredients in small bowl. Set aside.
2
Combine the plum sauce, kecap manis and sesame oil in a medium bowl. Add the beef and stir well. Cover and refrigerate for 3 hours or overnight.
3
Preheat the oven to 375u00b0f. Combine the rice and 2 1/2 cups water in a large saucepan and bring to a boil, stirring occasionally. Reduce the heat to low; cover and simmer for 10 mins. Remove from the heat and let stand, covered, for 5 mins.
4
Meanwhile, heat an ovenproof skillet on medium-high heat. Add the beef and cook until browned all over. Transfer the skillet to the oven and roast about 25 mins or until the beef is cooked to desired doneness. Let stand for 10 mins before slicing thinly.
5
Meanwhile, boil, steam or microwave the peas until just tender. Combine the rice, peas, corn, spinach, onion and dressing in a large bowl and toss gently. Serve topped with beef.

915

kcal

Calories

Fat

136

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.

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

You need 15 ingredients. The key ingredients include: 1 clove garlic, crushed, 2 small fresh Thai chili peppers, seeded and finely chopped, 1/3 cup soy sauce, 2 tbsp peanut oil, and more.

Yes, Beef And 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.

Beef And Rice Salad

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