Sticky honey chilli steak with rice salad

Sticky honey chilli steak with rice salad


Fire up the barbecue for this camping classic.

The ingredient of Sticky honey chilli steak with rice salad

  1. 550g piece beef rump steak, cut into 4 pieces
  2. 1/2 x 350ml bottle Taylors honey and chilli stir-fry sauce
  3. 1 1/3 cups jasmine rice, rinsed
  4. 410g can baby corn pieces, drained, rinsed
  5. 1 red capsicum, chopped
  6. 50g snow peas, trimmed, thinly sliced
  7. 2 green onions, thinly sliced
  8. 2 tablespoons chopped fresh coriander leaves
  9. Olive oil cooking spray
  10. 2 tablespoons light soy sauce
  11. 2 tablespoons lime juice
  12. 2 teaspoons brown sugar
  13. 1/2 teaspoon sesame oil

The instruction how to make Sticky honey chilli steak with rice salad

  1. Place steak in a large snap-lock bag. Add stir-fry sauce. Seal bag. Refrigerate for 1 hour (see note).
  2. Place rice and 2 2/3 cups cold water into a medium saucepan over high heat. Bring to the boil. Cover. Reduce heat to low. Cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Fluff rice with a fork. Set aside to cool.
  3. Make Dressing: Place ingredients in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
  4. Combine the rice, baby corn, capsicum, snow peas, onion and coriander in a bowl. Pour dressing over rice mixture. Toss to combine.
  5. Heat a greased barbecue plate or chargrill on medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer steaks to a large plate. Cover to keep warm. Rest for 5 minutes. Serve steak with rice salad.

Nutritions of Sticky honey chilli steak with rice salad

calories: 525.561 calories
calories: 8.6 grams fat
calories: 3.1 grams saturated fat
calories: 71.1 grams carbohydrates
calories: 38.1 grams protein
calories: 88 milligrams cholesterol
calories: 1381 milligrams sodium
calories: NutritionInformation

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