If you’re looking for a salad that’s both flavoursome and substantial, this could be the dish for you. The beef and quinoa provide plenty of protein, and the brown rice and veggies pack in plenty of fibre. This recipe makes use of a packet of prepared brown rice with quinoa – we used one by Tilda – but any ready-to-eat rice (ideally brown) will do the job. We used the blender to grate the carrots and beetroot, making preparation even quicker. Not a beetroot fan? The Thai-style dressing really balances out the earthy flavour of the beetroot, and the longer you let the flavours mingle, the less dominant the beetroot becomes. Go on, give it a try!
The quantities given make enough for two salads with beef plus leftovers for lunch the next day – try adding some avocado or cooked prawns for a delicious packed lunch that will make you the envy of your colleagues.
Takes: 20 minutes
Serves: 2 plus leftover rice salad
Ingredients
- 1 rump steak
- Olive oil, for frying
- 2 carrots, grated
- 2 beetroots, raw, grated
- 1 pack of ready-to-eat brown rice with quinoa
- 1 lime, zest and juice
- ½ tsp honey
- ½ tsp light soy sauce
- 1 garlic clove, crushed/chopped
- A handful of unsalted peanuts, ideally roasted but raw is fine, roughly chopped
- 1 red chilli, finely sliced
- A handful of fresh coriander, roughly chopped
Method
Fry your steak in a hot pan until it is cooked to your liking (lots of useful info here). Remove from the pan and let it rest for a few minutes.
Toss together the carrot and beetroot with the rice
In a small bowl, mix together the lime zest and juice, honey, soy sauce, garlic and half the chilli.
Add the dressing to the rice mix and toss to combine.
Slice your steak and place it on top of the rice salad. Top with coriander, chilli and peanuts.
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