Marinated Beef Steaks with Rice Salad

Marinated Beef Steaks with Rice Salad

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 17, 2017.

Keep some vegetables separate, and steak plain for fussy eaters. Serve plain rice on the side.


Ingredients

Marinated Beef Steaks

  • 2 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons oil
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 1-2 teaspoons finely grated ginger
  • 1 spring onion, thinly sliced
  • 550g beef rump steaks (at room temperature)

Rice Salad

  • 1 cup jasmine rice
  • 1½ cups water
  • 1 broccoli
  • 1 courgette
  • 1 carrot
  • 1 tomato
  • 2 spring onions (optional, adults)

Rice Dressing

  • 3 tablespoons mayonnaise
  • 2 tablespoons mild sweet chilli sauce
  • Zest and juice of ½ lemon
  • 1 teaspoon vinegar (e.g. white wine, red wine)
  • 2 teaspoons mustard (e.g. wholegrain, Dijon)
  • ½ teaspoon salt

To Serve

  • 1 spring onion, thinly sliced (optional, adults)

Steps

  1. Preheat BBQ hot plate or grill to high (if using). Bring a small pot of salted water to the boil. Combine all marinated beef steak ingredients (except beef) in a large bowl. Pat beef dry, add to marinade and toss to coat. Leave to marinate while you prepare the rest of the meal.
  2. Combine rice, water, and a pinch of salt in a 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Finely chop broccoli and cook in pot of boiling water for 2-3 minutes, until tender. Drain well.
  4. Heat a drizzle of oil in a large fry-pan on high heat. Remove beef (reserving marinade) and cook 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Remove beef from pan and cover to rest. Add marinade to pan and cook for about 1 minute, until thickened.
  5. Combine all dressing ingredients in a large bowl. Grate courgette and carrot; dice tomato 1cm; thinly slice second measure of spring onion (if using). Add to bowl with dressing, along with broccoli and cooked rice and toss to combine. Thickly slice steak against the grain then toss through marinade to coat.
  6. To serve, divide rice salad between plates and top with pieces of steak. Sprinkle over spring onion (if using).

Nutritional Information

Energy 2339 kj
559 kcal
Protein 33.4g
Carbohydrate 45.4g
Fat 26.7g