Shaking Beef Salad with Brown Rice

Tasty beef salad with mouth-watering Vietnamese flavours

AVERAGE TIME
My Classic food bag
Shaking Beef Salad with Brown Rice

This dish most recently appeared in My Classic food bag on Sunday, 9 April 2017.

BROWN RICE

  • 2 cups brown rice
  • 3 cups water

SHAKING BEEF

  • 600g beef rump steaks (at room temperature)
  • 2 cloves garlic
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons sweet chilli sauce
  • Pinch of chilli flakes (optional)

VEGGIES

  • 2 tomatoes
  • 1 carrot
  • ½ bag mesclun salad *

DRESSING

  • Juice of ½ lemon
  • ½ teaspoon fish sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons runny honey
  • 2 teaspoons extra-virgin olive oil

TO SERVE

  • 2-3 tablespoons mint leaves, roughly torn
  • ¼ cup chopped roasted peanuts
  • 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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  • 2 Prepare shaking beef. Pat beef dry with paper towels and slice into strips, 2cm x 7cm. Mince garlic and place in a medium bowl with all remaining shaking beef ingredients (including beef) and stir to coat well. Season with pepper and set aside to marinate.
  • 3 Cut tomatoes into thin wedges and cut carrot into thin matchsticks (or grate). Place in a large bowl with mesclun. Whisk all dressing ingredients in a small bowl and set aside.
  • 4 When rice has 5 minutes steam time remaining, heat a drizzle of oil in a large fry-pan or wok on high heat until just smoking. Cook beef, in two batches, for about 30-60 seconds, until beef is cooked medium-rare and slightly charred. Shaking the pan constantly helps to cook the beef quickly.
  • 5 Just before serving, add dressing to bowl with veggies and toss to combine. Season to taste with salt and pepper.
  • TO SERVE place salad on a large platter, top with shaking beef and drizzle over any resting juices. Garnish with mint and chopped peanuts. Serve brown rice on the side.
  • SERVES 4-5

Nutritional Information

  • Energy: 2093 kj / 500 kcal
  • Protein: 39.8g
  • Carbohydrate: 49.9g
  • Fat: 15.9g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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