This salad packs a flavour punch with its combination of Szechuan flavourings. It's a great way to use up leftover barbecued steak and/or vegetables. To toast the Szechuan peppercorns and whole coriander seeds, heat them in a small dry skillet over medium-high heat, shaking the pan, about 2 to 3 minutes or until fragrant. Yield is 6 servings.
Directions for: Beef and Rice Salad
Ingredients
1 cup basmati rice
2 water
coarse salt
toasted ground Szechuan peppercorns
tsp toasted ground coriander
1 juice of orange
grated zest of one orange
3 Tbsp chopped fresh coriander
tsp minced ginger
of fresh red chili, minced
cup soya sauce
3 green onion, grilled, sliced
1 lb(s) shiitake mushroom, grilled, sliced
1 small red onion, sliced, grilled, chopped
1 clove garlic, minced
1 lb(s) beef, fillet, cut in half, crosswise, grilled, diced
2 thinly sliced green onion, for garnish
Directions
1. In a medium saucepan, combine the rice with the water and 1 1/2 tsp. salt and bring to a boil.
2. Cover and cook over low heat until the water is absorbed and the rice is tender, about 15 minutes.
3. Meanwhile, in a small bowl, combine the Szechuan peppercorns, coriander, orange juice, orange zest, fresh coriander, ginger, red chile, and soy sauce.
4. When the rice is done, fluff it with a fork, transfer to a large bowl and gently fold in the vinaigrette.
5. Let cool, then add the remaining ingredients.
6. Season with salt and pepper and top with the raw sliced green onions.
See more: Salad, Rice/Grain, Beef, Vegetables, Herbs, North American, Healthy