Warm Thai Beef Salad with Brown Rice

Warm Thai Beef Salad with Brown Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 22, 2018.
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Alternatively, use BBQ to cook beef. Cook for about 2 minutes each side, or until cooked through.

Ingredients

Brown Rice

  • 1 pack Japanese brown rice
  • 2 cups water

Salad

  • ¼ red onion
  • ½ red capsicum
  • ½ punnet cherry tomatoes
  • ½ telegraph cucumber
  • ¼ cup Thai dressing
  • 1 pack beef scotch steaks (at room temperature)
  • Remaining Thai dressing
  • 1 sachet sesame seeds

To Serve

  • 1 cos lettuce

Steps

  1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, thinly slice onion and capsicum; cut cherry tomatoes into quarters; peel cucumber into ribbons. Toss veggies in a medium bowl, along with first measure of Thai dressing. Season to taste.
  3. Pat beef dry and season. Heat a drizzle of oil in a large fry-pan on high heat. Cook beef for 1-2 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set beef aside, covered, to rest for about 5 minutes.
  4. Thinly slice beef against the grain and toss in a small bowl, along with second measure of Thai dressing and sesame seeds. Separate cos leaves into cups.
  5. To serve, divide lettuce cups between plates. Fill with ¾ cup of cooked brown rice per person and top with warm Thai beef salad.

Nutritional Information

Energy 2128 kj
509 kcal
Protein 35.8g
Carbohydrate 48.9g
Fat 18.5g