If you're like me and have fallen in-love with crispy rice salads lately, then say hello to your new favorite obsession: this Crispy Rice Steak Salad with Thai-Inspired Dressing. This salad is bursting with crunchy cucumbers, perfectly-crispy rice, an abundance of fresh herbs and veggies, and is topped off with a juicy skirt steak for a crave-worthy salad that is perfect for lunch, dinner, or even meal prep!
Equipment
- 1 Mandolin I like using a mandolin to slice the cucumber nice and thin!
Ingredients
For the Crispy Rice:
- 2 Cups Cooked Rice cooled - I use jasmine rice, but any rice should work well
- 2 Teaspoons Soy Sauce
- 2 Tablespoons Chili Crisp you can buy it at Trader Joe's or make your own!
- 1 Tablespoon Sesame Oil
For the Steak:
- 1 Pound Skirt Steak
- ½ Teaspoon Sea Salt
- ½ Teaspoon Ground Black Pepper
For the Salad:
- 5 Persian Cucumbers thinly sliced - you can also substitute one large English cucumber
- 1 Bunch Fresh Mint chopped - this is approximately 1/2 cup
- 1 Bunch Green Onions thinly sliced - this is approximately 3/4 cup
- 1 Cup Baby Tomatoes halved
- ½ Bunch Cilantro chopped - this is approximately 1/2 cup
- 1 Small Red Onion thinly sliced
- 1 Cup Salted Peanuts finely chopped
For the Creamy Soy Dressing:
- ¼ Cup Olive Oil
- ¼ Cup Toasted Sesame Oil
- 3 Tablespoons Fish Sauce you can also substitute soy sauce or coconut aminos
- 1-2 Tablespoons Maple Syrup
- 2 Teaspoons Sriracha
- ¼ Cup Lime Juice this is approximately 1-2 limes
- 2 Tablespoons Rice Wine Vinegar
- 1 Teaspoon Ground Ginger
- 3 Cloves Garlic mashed
Instructions
- To make this salad, start by preparing the crispy rice. Preheat your oven to 400 F.
- Next, line a baking sheet with parchment paper and set it aside.
- Cook the rice according to your preferred method and allow it to cool fully. Then, add it to the baking sheet.
- Toss the cooled rice with the soy sauce, chili crisp, and sesame oil.
- Then, transfer the baking sheet to the oven and bake the rice for 30-40 minutes, or until it's nice and crispy. Toss it halfway through, to ensure that it cooks evenly.
- While the rice is baking, prepare the dressing. Add all of the dressing ingredients (the olive oil, toasted sesame oil, fish sauce, maple syrup, sriracha, lime juice, rice wine vinegar, ground ginger, and garlic) to a blender and blend until creamy and smooth.
- Taste and adjust the seasonings as needed, then set it aside while you prepare the steak.
- Add the skirt steak to a plate and season both sides of it generously with the sea salt and ground black pepper.
- Then, add 2-3 tablespoons of the dressing to each side of the steak and use your hands to rub it in.
- Next, heat a nonstick skillet on the stove, over medium heat.
- Once the skillet is very hot, add in the steak and sear it for approximately 3 minutes on each side, or until it is cooked to your liking. I prefer my steaks medium-rare, so this is how long I cook it.
- Once the steak is done, transfer it to a cutting board or plate and allow it to rest.
- Finally, prepare the salad by washing and chopping the Persian cucumbers, mint, green onions, baby tomatoes, and cilantro, and add them to a large bowl alongside the red onion and salted peanuts. Toss to fully combine.
- Slice the steak against the grain and add it to the salad.
- Then, once the crispy rice has finished baking, remove it from the oven and transfer it to the bowl with the salad.
- Pour the dressing on top of the salad and toss until all of the ingredients are fully combined in the dressing.
- Serve and enjoy! Store any leftovers in an airtight container, in the fridge, for up to three days.
Calories: 824kcal | Carbohydrates: 43g | Protein: 40g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 28g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 1813mg | Potassium: 1049mg | Fiber: 6g | Sugar: 8g | Vitamin A: 760IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
