Crispy Rice Steak Salad

The Crispy Rice Steak Salad is a recipe that went viral on social media, and it’s easy to see why! It’s delicious and makes creating restaurant-style crispy rice at home incredibly easy!

Yoko Segawa of Yoko’s Kitchen

Recipe - Heinen's of Rocky River

Prep Time20 Minutes

Servings4

Cook Time50 Minutes

Ingredients

2 cups Heinen’s long grain jasmine rice, cooked and cooled or leftover

2 tsp. red curry paste

1 Tbsp. soy sauce

1 Tbsp. Heinen's extra virgin olive oil

3 Tbsp. Heinen's tahini

2 Tbsp. Spice World chili onion crunch

¼ cup Heinen's extra virgin olive oil

¼ cup rice vinegar

1 Tbsp. soy sauce

1 Tbsp. Heinen's maple syrup

1 tsp. Heinen's garlic powder

½ lb. Heinen’s CARE Certified beef sirloin fillet

2 cups romaine lettuce, chopped

2 mini cucumbers, sliced

3 radishes, sliced

3 green onion, sliced

1 avocado, sliced

¼ cup basil, thinly sliced

¼ cup Heinen's salted peanuts, chopped

Fresh Gourmet crispy onions, for serving

Salt, to taste

Black pepper, to taste

Directions

Remove the beef sirloin fillet from the fridge about 30 minutes before cooking. Let it come to room temperature.
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
On the prepared sheet pan, toss together all the ingredients for the crispy rice. Bake at 400°F until crispy, about 30-40 minutes, flipping halfway. Let cool, then crumble into small pieces.
Pat dry the fillet and season with salt and pepper. Heat oil in a skillet over medium-high heat and add the fillet. Sear all sides for 2-3 minutes until a deep golden brown crust forms. Transfer the skillet to the oven and cook until the internal temperature of the beef reaches 130-140°F, about 6-8 minutes depending on the shape of the meat. The steak should be medium rare to medium. Let the steak rest for 10-15 minutes before slicing.
In a bowl, whisk together all the dressing ingredients.
In a salad bowl, combine the romaine, cucumber, radishes, green onion, and basil. Sprinkle on the crumbled crispy rice followed by the peanuts, then top with the sliced steak, sliced avocado, and fried onions. Drizzle ½ of the dressing and toss. Drizzle more dressing to your taste.

20 minutes

Prep Time

50 minutes

Cook Time

Servings

Directions

Remove the beef sirloin fillet from the fridge about 30 minutes before cooking. Let it come to room temperature.
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
On the prepared sheet pan, toss together all the ingredients for the crispy rice. Bake at 400°F until crispy, about 30-40 minutes, flipping halfway. Let cool, then crumble into small pieces.
Pat dry the fillet and season with salt and pepper. Heat oil in a skillet over medium-high heat and add the fillet. Sear all sides for 2-3 minutes until a deep golden brown crust forms. Transfer the skillet to the oven and cook until the internal temperature of the beef reaches 130-140°F, about 6-8 minutes depending on the shape of the meat. The steak should be medium rare to medium. Let the steak rest for 10-15 minutes before slicing.
In a bowl, whisk together all the dressing ingredients.
In a salad bowl, combine the romaine, cucumber, radishes, green onion, and basil. Sprinkle on the crumbled crispy rice followed by the peanuts, then top with the sliced steak, sliced avocado, and fried onions. Drizzle ½ of the dressing and toss. Drizzle more dressing to your taste.