Tropical beef and rice salad

    1 hour 30 min

    Ginger, honey, orange and chilli add exciting flavours to this colourful main course salad. It is perfect for a relaxed lunch as it can be mostly prepared ahead. Just before serving, add the fragrant papaya and baby salad leaves and sprinkle with toasted sesame seeds for the finishing touch.

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    Serves: 4 

    • 340 g (12 oz) fillet steak, trimmed of all fat and cut into slices about 2 cm (¾ in) thick
    • 280 g (10 oz) mixed basmati and wild rice
    • 1 ripe papaya, peeled, seeded and sliced
    • 6 spring onions, sliced on the diagonal
    • 55 g (2 oz) mixed baby salad leaves, such as Lollo Rosso, cos and red chard
    • 1 tbsp sesame seeds, toasted
    • salt and pepper
    • Marinade
    • 3 tbsp sherry vinegar
    • 2 tsp sunflower oil
    • 1 large garlic clove, crushed
    • 1 tsp finely chopped fresh root ginger
    • grated zest of 1 orange
    • 1 tsp soft light brown sugar
    • Chilli and ginger dressing
    • 3 tbsp sunflower oil
    • 2 tbsp orange juice
    • 2 tsp red wine vinegar
    • 1 tsp clear honey
    • 1 tsp finely chopped fresh root ginger
    • 1 large fresh red chilli, seeded and finely chopped

    Prep:1hr5min  ›  Cook:25min  ›  Ready in:1hr30min 

    1. Put all the ingredients for the marinade in a large shallow dish. Add salt and pepper to taste and mix well. Place the steak in the marinade, then cover and chill for 30 minutes, turning the slices over after 15 minutes so that both sides absorb the flavours.
    2. Meanwhile, put the rice in a pan, add 750 ml (1¼ pints) water and bring to the boil. Cover and simmer very gently for about 20 minutes or until the rice is tender and has absorbed all the water. Remove from the heat.
    3. While the rice is cooking, put all the ingredients for the dressing in a large salad bowl and whisk to combine. Season to taste. When the rice is cooked, tip it into the bowl and stir gently to mix with the dressing.
    4. Preheat the grill to moderate. Remove the steak slices from the marinade and place on the rack of the grill pan. Grill for 5–6 minutes or until cooked to your taste, turning over halfway through cooking and brushing with any remaining marinade. Transfer the steak to a board and cut the slices across the grain into narrow strips. Add to the rice. (Cool and chill, if liked.)
    5. Just before serving, add the papaya, spring onions and salad leaves, and toss gently together. Sprinkle with the sesame seeds and serve.

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