Beef and Vegetable Rice Salad

This meal-in-a-bowl is colourful, flavourful and healthy. It also makes great leftovers, should there be any!

Preparation Time:

Cooking Time:

Serves: 4

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Ingredients

  • 2 tbsp (25 mL) each rice vinegar and vegetable oil
  • 1 tbsp (15 mL) each chili garlic sauce, soy sauce and minced fresh gingerroot
  • 1 clove Ontario Garlic, minced  
  • 1/4 tsp (1 mL) each salt and pepper     

Salad:                        

  • 1 tsp (5 mL) each five-spice powder and packed brown sugar 
  • 1/2 tsp (2 mL) salt
  • 375 g Ontario Beef Steak (top sirloin or strip loin)
  • 1 tsp (5 mL) vegetable oil 
  • 3 cups (750 mL) small Ontario Broccoli Florets
  • 2 Ontario Carrots, thinly sliced diagonally
  • 1 Ontario Greenhouse Sweet Red Pepper, julienned
  • 3 cups (750 mL) cooked warm brown rice
  • 4 Ontario Green Onions, sliced
  • 1/4 cup (50 mL) fresh Ontario Coriander Leaves
     

Instructions

In small bowl, whisk together vinegar, oil, chili garlic sauce, soy sauce, ginger, garlic, salt and pepper. Set aside.

Salad: In small bowl, combine five-spice powder, sugar and salt; rub both sides of steak. 

Brush steak with oil. Grill over medium heat until medium-rare to medium, 10 to 15 minutes.  

In heatproof bowl, place broccoli, carrots and red pepper. Pour boiling water over; let stand uncovered for 1 minute. Drain well, pat dry and place in large salad bowl with rice and green onions. 

Thinly slice steak against the grain. Add to bowl, along with dressing and coriander. Toss and serve warm. 

Nutritional information

  • PROTEIN: 26 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 46 grams
  • CALORIES: 398      
  • FIBRE: 5 grams
  • SODIUM: 920 mg