Salad, Steak Salad with Mint, Lime & Cilantro Rice
Category
Salads - Soups - Sidedishes
Sub
Category
Gluten-Free
Ingredients
3/4 cup Delta Blues long grain rice
2 cups water, divided
1/4 tsp kosher salt
2 tsp Asian fish sauce, gluten free
1 tsp cooking oil
1 oz green onion, divided
1 1/4 tsp San J Tamari, or other gluten free tamari sauce
1 1/4 tsp turbinado sugar
1/2 lime
1/4 tsp dried chili flakes
3 sprigs mint
4 sprigs cilantro
3 oz arugula
Instructions
1
In a small saucepan with a lid, combine rice, 1
1/2 cups water and 1/4 teaspoon kosher salt.
Place pot on high heat. When water comes to a
boil, reduce heat to medium-low, cover and cook
until all liquid has been absorbed and rice is
tender, about 15 minutes. Remove from heat,
leaving covered until ready to serve.
While rice cooks, prepare your mise en place-
Finely chop green onions, keeping whites and
greens separate. Halve lime, and squeeze 2
teaspoons lime juice (save remaining lime for
another use). Pick and finely chop mint leaves.
Pick and finely chop cilantro leaves. Cut steak
with the grain into 3 equal pieces. Pour fish
sauce into a medium bowl. Add the beef, and
turn to coat.
Place a skillet over medium-high heat. When
pan is very hot, add 1 teaspoon cooking oil.
Swirl to coat pan. When oil is shimmering, add
steak. Cook undisturbed 1 minute. Turn to cook
other side until browned, about 1 minute more.
Turn beef, and add green onion whites. Cook 1
minute more, turning steak to brown it well.
Transfer beef to a plate, and set aside to
rest.
Add remaining 1/2 cup water and tamari to
steak pan, and return to high heat. When the
liquid comes to a boil, turn off heat. Place
beef on a cutting board. Cut against the grain
into thin strips, pressing down on the steak to
get your cuts as thin as possible. Add sliced
beef and juices to skillet. Toss the rare
sliced steak in the hot broth until it has
mostly changed color, but still has some pink,
about 1 minute. Remove from heat, and set
aside.
Originally Submitted
8/2/2017
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