Crispy Rice Steak Salad

• servings: Makes 4 large servings o

Ingredients

Prep Time: 20 minutes

Cook Time: 35 minutes

Yields: 4 large servings or 6 smaller

Ingredients:

Crispy Rice:

– 2 cups cooked jasmine rice, cooled

– 2 teaspoons soy sauce

– 2 tablespoons chili crisp or crunch (like Trader Joe’s)

– 1 tablespoon sesame oil

Steak:

– 1 lb skirt steak

– 1/2 teaspoon salt

– 1/2 teaspoon black pepper

Salad:

– 5 Persian cucumbers, thinly sliced

– 1 bunch fresh mint, chopped (1/2 cup)

– 1 bunch green onions, thinly sliced (3/4 cup)

– 1 cup baby tomatoes, halved

– 1/2 bunch cilantro, chopped (1/2 cup)

– 1 small red onion, thinly sliced (1/2 cup)

– 1 cup salted peanuts, finely chopped

Dressing:

– 1/4 cup olive oil

– 1/4 cup toasted sesame oil

– 3 tablespoons fish sauce (or soy sauce/coconut aminos)

– 1–2 teaspoons maple syrup

– 2 teaspoons sriracha

– 1/4 cup lime juice (~2 limes)

– 2 tablespoons rice wine vinegar

– 1 teaspoon ground ginger

– 3 cloves garlic, mashed

Directions

Instructions:

– Preheat oven to 400°F. Line a baking sheet with parchment paper.

– Toss rice with soy sauce, chili crisp, and sesame oil. Spread on baking sheet and bake for 30–35 minutes, tossing halfway through. Set aside.

– Whisk all dressing ingredients together. Adjust seasoning to taste.

– Season steak with salt and pepper. Rub 2–3 teaspoons of the dressing on both sides.

– Heat a skillet on high heat, sear steak 3 minutes per side, then remove and rest.

– Thinly slice steak against the grain.

– Chop all salad ingredients and place in a large bowl.

– Add steak and crispy rice. Drizzle with dressing and toss to coat.