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Beef and Rice Salad

Category Main Course
Servings one serving
Calories 575 calories
Skill Required Basic
Duration 30 minutes

Now that summer has arrived, we need to fill our cookbooks with lots of delicious salad recipes. This salad uses beef tenderloin, flambeed with a touch of cognac, some cherry tomatoes, and rice, which adds lots of richness to the dish. Serving the salad with a bit of shredded parmesan on top would be an excellent choice!




Ingredients
  • 1 tablespoon vegetable oil
  • 1/3 ounce (10 grams) ginger, sliced
  • 7 ounces (200 grams) beef tenderloin, thinly sliced
  • Salt
  • 1 orange
  • 1/4 cup (65 ml) cognac
  • 1 tablespoon soy sauce
  • 1 lettuce head
  • 6-7 cherry tomatoes
  • 4 ounces (110 grams) rice, cooked
  • Parmesan, shredded
Preparation
  • Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  • Add the ginger and beef. Cook until the beef turns brown, and remove the ginger from the skillet.
  • Season with salt and squeeze the juice out of half an orange. Add cognac, use a lighter and flambe the beef.
  • Add the soy sauce and cook everything for 2-3 more minutes.
  • Slice the lettuce and the cherry tomatoes. Place them in a large bowl. Add the beef, rice, shred orange zest and squeeze the juice out of the remaining orange.
  • Serve the salad with a bit of shredded parmesan on top!
Nutrition Per Serving
Calories
575 kcal
Fat
33 g
Proteins
50 g
Carbs
40 g