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Beef and Rice Salad

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

Nutritional Information

575 kcal
40 g
50 g
33 g

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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!




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!

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper. I’m probably too lazy to cook myself as often as I’d wish, but I always come up with the nicest twists for recipes. I add or remove ingredients, and I feel like a “Master of Ideas.” I dubbed myself that, I admit it. Other than flavors, I’m quite into movies, TV series, sports competitions, hiking in nature, traveling, and learning about other things.

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