Rice, Radish and Snap Pea Salad with Seared Beef
2016-03-13 14:36:51
Serves 4
Asian style salad that makes a complete meal - so interesting and delish!
For the Salad and Beef
- 1 cup brown rice
- 1 to 1 1/2 pounds pounds top loin or sirloin steak, cut 1 1/2 inches thick
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1/4 pound sugar snap peas, strings removed
- 4 large radishes
- 4 medium scallions
- 1/2 cup sour cream
- 1 1/2 to 2 teaspoons prepared wasabi
- 1 teaspoon low sodium soy sauce
For the Sesame Dressing
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- 2 tablespoons low sodium soy sauce
- 1 teaspoon toasted sesame oil
Instructions
- Bring a large pot of salted water to a boil over high heat. Stir in the rice; reduce the heat to medium and cook, uncovered, for about 45 minutes for brown rice or until tender.
Meanwhile, prepare the Sesame Dressing (makes 1/2 cup)
- Whisk together 1/4 cup unseasoned rice vinegar and 1 teaspoon sugar until the sugar has dissolved. Whisk in 3 tablespoons vegetable oil, 2 tablespoons soy sauce, and 1 teaspoon toasted sesame oil.
- When the rice is tender, drain it, rinse it in cold water, thoroughly drain it again, and toss it with the Sesame Dressing in a medium bowl. Meanwhile, season the steak on all sides with salt and pepper. Heat the vegetable oil in a large skillet (preferably cast iron) over medium heat until very hot. Cook the steak, turning once, for about 3 to 5 minutes per side for medium-rare. Remove the steak to a plate and set it aside.
- Bring a large saucepan of salted water to a boil over high heat; prepare a medium bowl of ice and water. Add the whole pea pods to the boiling water; return the water to a boil, remove and drain the peas, and plunge them into the ice and water. When the peas have cooled, drain them thoroughly and pat them dry. Cut them crosswise into 1/2-inch thick slices (about 1 cup). Halve the radishes through the root, lay them flat, and thinly slice them (about 1 cup). Trim and thinly slice the scallions (about 1/2 cup). Add the cut pea pods, radishes, and scallions to the rice and toss to combine.
- Make the wasabi dressing. Whisk together the sour cream, steak juices form the steak plate, wasabi, and soy sauce in a small bowl.
- To serve, mound some of the rice salad mixture in the center of each of 4 plates. Thinly slice the meat and arrange some slices on top of each portion of rice salad. Drizzle with the wasabi dressing.
Notes
- The original recipe calls for chilling the steak after cooking and serving it cold with the salad. I found this step unnecessary and preferred serving the steak warm as it retains some juiciness that way.
Adapted from Everyday Family Dinners
Adapted from Everyday Family Dinners
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