Beef and Rice Salad

  • Difficulty: Ultra Basic
  • 30 minutes
  • One serving

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 Needed for Beef and Rice Salad

1 tablespoon vegetable oil
0.25 ounce ginger, sliced
7 ounces of beef tenderloin, thinly sliced
salt
1 orange
¼ cup cognac
1 tablespoon soy sauce
1 lettuce head
6 cherry tomatoes
4 ounces of rice, cooked
parmesan, shredded

How to Cook Beef and Rice Salad

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the ginger and beef. Cook until the beef turns brown, and remove the ginger from the skillet.
  3. Season with salt and squeeze the juice out of half an orange. Add cognac, use a lighter and flambe the beef.
  4. Add the soy sauce and cook everything for 2-3 more minutes.
  5. 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.
  6. Serve the salad with a bit of shredded parmesan on top!

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