Asian-Spiced Steak with “Forbidden” Rice and Vegetable Salad
Ingredients icon 16 Ingredients
Servings icon Makes 4 servings
Time icon 40 to 45 minutes
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Ingredients

Marinade & Dressing:

Salad:

Preparation

  1. Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.

  3. Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.

  4. Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.

Nutrition Information

Nutrition information per serving: 457 Calories; 135 kcal Calories from fat; 15 g Total Fat; 3 g Saturated Fat; 6 g Monounsaturated Fat; 70 mg Cholesterol; 286 mg Sodium; 43 g Total Carbohydrate; 4.1 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 11.1 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 30.7 mcg Selenium;

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