Beef rice salad
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
For a no-fuss weeknight meal, turn a handful of kitchen cupbord basics into this delicious waist-friendly dinner.
Ingredients
Beef sirloin steak, raw
500 g, (Buy 550g), fat trimmed
Olive oil
1 tsp
Ground cumin
2 tsp
Cooked brown rice
2 cup(s), (340g)
Lentils, canned, rinsed, drained
1 400g can, (1x400g can)
Artichoke hearts, canned, rinsed, drained
4 whole, cut into wedges
Sun-dried tomatoes in oil
¼ serve(s), drained, sliced (35g)
Chargrilled eggplant, marinated in oil
200 g, bottled, drained, chopped (8 slices)
Red onion
½ medium, finely chopped
Fresh basil
½ cup(s), torn
Balsamic vinegar
2 tbs
Instructions
1
Heat a barbecue or large non-stick frying pan over high heat. Rub beef with oil then sprinkle with cumin. Cook for 3-4 minutes each side for medium or to your liking. Place on a plate, loosely cover with foil. Leave to rest for 5 mins. Thickly slice.
2
In a large bowl, combine rice, lentils, artichokes, tomato, eggplant, onion, basil and beef. Drizzle with balsamic vinegar and serve.
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