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  • Beef And Rice Salad

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    Beef And Rice Salad
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. basmati rice
    • 2 1/4 x water coarse salt
    • 1/8 x toasted grnd Szechuan peppercorns
    • 1/8 tsp toasted grnd coriander
    • 1 x juice of orange grated zest of one orange
    • 3 Tbsp. minced fresh coriander
    • 1/2 tsp chopped ginger
    • 1/3 x fresh red chili, chopped
    • 1/4 c. soya sauce
    • 3 x green onion, grilled, sliced
    • 1 1/2 lb shiitake mushroom, grilled, sliced
    • 1 sm red onion, sliced, grilled, minced
    • 1 clv garlic, chopped
    • 1 lb beef, fillet, cut in half, crosswise, grilled, diced
    • 2 x thinly sliced green onion, for garnish

    Directions

    1. In a medium saucepan, combine the rice with the water and 1 1/2 teaspoon salt and bring to a boil.
    2. Cover and cook over low heat till the water is absorbed and the rice is tender, about 15 min.
    3. Meanwhile, in a small bowl, combine the Szechuan peppercorns, coriander, orange juice, orange zest, fresh coriander, ginger, red chile, and soy sauce.
    4. When the rice is done, fluff it with a fork, transfer to a large bowl and gently mix in the vinaigrette.
    5. Let cold, then add in the remaining ingredients.
    6. Season with salt and pepper and top with the raw sliced green onions.
    7. This salad packs a flavour punch with its combination of Szechuan flavourings. It's a great way to use up leftover barbecued steak and/or possibly vegetables. 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.
    8. Yield is 6 servings.

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