Crispy Rice & Beef Salad

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This crispy rice beef salad is the perfect balance of texture and flavour, with golden, crispy rice paired with a fresh salad, tender beef and a delicious dressing.

Servings:4
Dish Type:Salads & side dishes
Cooking Time:40min
Preparation Time:20min

Campbells Product used

Beef - 1 Litre

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Ingredients

2 cups long grain rice
1 litre (4 cups) Campbell's Real Stock Beef
3 tbsp vegetable oil
1-2 tbsp olive oil
500g rump steak
½ red onion, thinly sliced
200g punnet cherry tomatoes, halved
2 cucumbers, halved and sliced
2 cups mixed lettuce leaves
¼ cup mint
¼ cup coriander
Red chilli to garnish
3 tbsp lime or lemon juice
2 tsp fish sauce
2 tsp white sugar

Preparation

Step 1

Combine rice and stock in a medium to large saucepan. Bring to the boil and cook using the absorption method. Cook rice until tender, then remove from heat, cover and rest until all the liquid is absorbed.

Step 2

Once cooled place the cooked rice on a baking tray, flatten into a layer and chill until required.

Step 3

Pre heat oven to 180°C, drizzle over oil and rub into the rice. Place in the oven and cook, turning the rice regularly to ensure the rice dries out and all the rice becomes crispy. This should take around 40 min. Set aside while you prepare the salad.

Step 4

Heat a pan or char grill. Rub olive oil over steaks and cook for 5-6 min on each side or until done to your liking. Let rest.

Step 5

Arrange salad ingredients (red onion, cherry tomatoes, cucumbers, lettuce, mint & coriander) in a bowl. Add dressing ingredients (lime or lemon juice, fish sauce & white sugar) into a jar and shake well.

Step 6

Slice steak, place on top of salad and then top with crispy rice and a drizzle of dressing.