Asian Beef and Vegetable Rice Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This meal-in-a-bowl is colorful, flavorful and healthy. It makes great leftovers, should there be any!! ENJOY!! 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 |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 teaspoon five-spice powder |
1 teaspoon packed brown sugar |
1/2 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 |
1/4 cup fresh coriander leaves |
Directions:
1. In a small bowl, whisk together vinegar, oil, chili garlic sauce, soy sauce, ginger, garlic, salt and pepper. Set aside.
2. 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, turning once, untl medium-rare, to medium, 10-15 minutes. Tent with foil and let stand for 5 minutes; thinly slice across the grain.
3. Meanwhile, in a 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.
4. In a large salad bowl, combine vegetables, warm rice, green onions, corinader and steak; add dressing and toss to coat. Serve warm.
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