Description
Une salade gourmande et croquante avec du steak tendre, du riz croustillant et une sauce bang bang épicée et crémeuse.
Ingredients
Scale
- 1 lb flank steak (thinly sliced)
- 1 tbsp soy sauce
- 2 cups cooked jasmine rice (chilled)
- 1 tbsp sesame oil
- 1/2 cup mayonnaise
- 1/4 cup Sriracha
- 2 tbsp honey
- 1 tsp rice vinegar
- 4 cups shredded cabbage
- 1 sliced cucumber
- Fresh cilantro
- Chopped peanuts
- Lime juice
Instructions
- Toss sliced flank steak with soy sauce.
- Heat a skillet and sear steak for about 2 minutes per side.
- Remove steak and set aside.
- Add sesame oil to the skillet and press chilled rice into a flat layer.
- Cook until deeply golden and crispy, then flip and break into pieces.
- Whisk mayonnaise, Sriracha, honey, and rice vinegar together.
- Toss cooked steak with half of the bang bang sauce.
- In a bowl, combine cabbage and cucumber with a splash of lime juice.
- Top salad with steak and crispy rice.
- Drizzle remaining sauce over top and garnish with cilantro and peanuts.
Notes
Using chilled rice helps achieve the crispiest texture. Slice steak against the grain for maximum tenderness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing & Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 65mg