Ready in 30 minutes, this quick, easy and low-fat dinner features asparagus and delicious ginger beef.
(https://www.taste.com.au/recipes/ginger-beef-rice-salad-recipe/vv4uo2lj)
| Cook Time: | 10 min |
| Prep Time: | 20 min |
| Total Time: | 30 min |
| Category: | Easy |
| Yield: | 4 Servings |
Preparation
1. Brush the beef with the oil and season. Preheat a barbecue grill or chargrill pan on high. Cook the beef for 3 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest. Thinly slice.
2. Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender. Drain. Refresh under cold running water. Drain.
3. Combine the soy sauce, mirin, chilli and ginger in a small bowl Microwave the rice following packet directions.
4. Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls. Drizzle over the soy dressing to serve.
2. Meanwhile, boil, steam or microwave the asparagus and sugar snaps until just tender. Drain. Refresh under cold running water. Drain.
3. Combine the soy sauce, mirin, chilli and ginger in a small bowl Microwave the rice following packet directions.
4. Divide the rice, salad leaves, asparagus, sugar snaps and beef among serving bowls. Drizzle over the soy dressing to serve.
Ingredients
* 500g lean beef rump steak, excess fat trimmed
* 2 teaspoon sesame oil
* 2 bunches asparagus, trimmed, halved lengthways
* 200g sugar snap peas, trimmed
* 2 tablespoon salt-reduced soy sauce
* 1 tablespoon mirin
* 1 long fresh red chilli, finely chopped
* 2 teaspoon finely grated fresh ginger
* 250g packet microwave brown rice
* 100g mixed salad leaves
* 2 teaspoon sesame oil
* 2 bunches asparagus, trimmed, halved lengthways
* 200g sugar snap peas, trimmed
* 2 tablespoon salt-reduced soy sauce
* 1 tablespoon mirin
* 1 long fresh red chilli, finely chopped
* 2 teaspoon finely grated fresh ginger
* 250g packet microwave brown rice
* 100g mixed salad leaves
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