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.

  • 50 mins cooking
  • 3 hrs marinating
  • Serves 4
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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
Beef and rice salad
  • 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
  • 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.

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