Beef And Rice Salad Recipe

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Let cold, then add in the remaining ingredients.

6. 6

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

7. 7

   This salad packs a flavour punch with its combination of Szechuan flavourings.

8. 8

   It's a great way to use up leftover barbecued steak and/or possibly vegetables.

9. 9

   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 min or possibly till fragrant.

* Per serving · 4 servings · Values may vary.