Name: Beef and rice salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: Chilli soy dressing; 1 clove garlic, crushed; 2 small fresh red thai chillies; 1/3 cup (80ml) soy sauce; 2 tablespoon peanut oil; 2 teaspoon sesame oil; 2 tablespoon plum sauce; 1 tablespoon kecap manis; 1 teaspoon sesame oil; 400 gram beef eye fillet; 2 cup (400g) white medium-grain rice; 2 1/2 cup (625ml) water; 150 gram sugar snap peas, trimmed; 130 gram can corn kernels, rinsed, drained; 100 gram baby spinach leaves; 4 green onions, sliced thinly

Beef and rice salad

This healthy and filling warm beef and rice salad packs a punch with a chilli soy dressing and crisp vegetables. It makes a great lunch, and packs well if you're looking for something to pop in a lunch box.

Skip to Recipe

Serves 4

Cook

50M

Marinate

Ingredients

Chilli soy dressing

1 clove garlic, crushed

2 small fresh red thai chillies

1/3 cup (80ml) soy sauce

2 tablespoon peanut oil

2 teaspoon sesame oil

2 tablespoon plum sauce

1 tablespoon kecap manis

1 teaspoon sesame oil

400 gram beef eye fillet

2 cup (400g) white medium-grain rice

2 1/2 cup (625ml) water

150 gram sugar snap peas, trimmed

130 gram can corn kernels, rinsed, drained

100 gram baby spinach leaves

4 green onions, sliced thinly

Method

1.To make chilli soy dressing, combine ingredients in screw-top jar; shake well.

2.Combine plum sauce, kecap manis and sesame oil in medium bowl. Add beef and stir well; cover, refrigerate 3 hours or overnight.

3.Preheat oven to 190°C. Combine rice and the water in large saucepan, bring to a boil, stirring occasionally. Lower heat, cover; simmer 10 minutes. Remove from heat; stand, covered, 5 minutes.

4.Meanwhile, heat oiled flameproof baking dish over medium-high heat, add beef; cook until browned all over. Transfer dish to moderately hot oven; roast about 25 minutes or until beef is cooked as desired. Stand 10 minutes before slicing thinly.

5.Meanwhile, boil, steam or microwave peas until just tender. Combine rice, peas, corn, spinach, onion and dressing in large bowl; toss gently. Serve topped with beef.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy