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Prep Time:1 hrAdditional Time:1 hr 20 minsTotal Time:2 hrs 20 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:1 hr 20 minsTotal Time:2 hrs 20 minsServings:8Yield:8 cups
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:1 hr 20 mins
Additional Time:
1 hr 20 mins
Total Time:2 hrs 20 mins
Total Time:
2 hrs 20 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 ½cupsbrown jasmine rice plus 6 tablespoons, divided10dried small red chiles1tablespooncanola oil1poundNew York strip steak, trimmed½teaspoonkosher salt6tablespoonslime juice3tablespoonsfish sauce4plum tomatoes, halved lengthwise and thinly sliced2mediumshallots, very thinly sliced1cupfresh basil leaves1cupfresh mint leaves
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsbrown jasmine rice plus 6 tablespoons, divided
10dried small red chiles
1tablespooncanola oil
1poundNew York strip steak, trimmed
½teaspoonkosher salt
6tablespoonslime juice
3tablespoonsfish sauce
4plum tomatoes, halved lengthwise and thinly sliced
2mediumshallots, very thinly sliced
1cupfresh basil leaves
1cupfresh mint leaves
DirectionsPut 1 1/2 cups rice in a medium saucepan and cover with 2 inches water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 25 minutes. Drain and rinse under cold water until cool.Meanwhile, toast chiles in a medium skillet over medium-high heat, until fragrant and darkened in spots, 2 to 3 minutes. Transfer to a mortar or clean spice grinder and let cool, about 5 minutes. Coarsely grind the chiles.Return the pan to medium-high heat. Add oil and the remaining 6 tablespoons rice. Cook, stirring constantly, until the rice is deeply toasted, about 3 minutes. Scrape onto a paper-towel-lined plate to drain and cool, then lightly crush in the mortar or with the bottom of a heavy pot. Wipe out the pan.Season steak with salt. Return the pan to medium-high heat and add the steak. Cook, flipping once, until an instant-read thermometer registers 130 degrees F for medium-rare, 4 to 5 minutes per side. Transfer the steak to a clean cutting board and let cool completely, about 25 minutes. Dice the steak.Combine lime juice, fish sauce, tomatoes and shallots in a large bowl with the boiled rice, steak and a pinch of the ground chiles.Just before serving, fold in basil and mint. Sprinkle with the toasted rice and more ground chile to taste.TipsTo make ahead: Prepare through Step 5 and refrigerate salad for up to 1 day. Store toasted rice airtight at room temperature.Equipment: Mortar & pestle or spice grinderOriginally appeared: EatingWell Magazine, June 2020
Directions
Put 1 1/2 cups rice in a medium saucepan and cover with 2 inches water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 25 minutes. Drain and rinse under cold water until cool.Meanwhile, toast chiles in a medium skillet over medium-high heat, until fragrant and darkened in spots, 2 to 3 minutes. Transfer to a mortar or clean spice grinder and let cool, about 5 minutes. Coarsely grind the chiles.Return the pan to medium-high heat. Add oil and the remaining 6 tablespoons rice. Cook, stirring constantly, until the rice is deeply toasted, about 3 minutes. Scrape onto a paper-towel-lined plate to drain and cool, then lightly crush in the mortar or with the bottom of a heavy pot. Wipe out the pan.Season steak with salt. Return the pan to medium-high heat and add the steak. Cook, flipping once, until an instant-read thermometer registers 130 degrees F for medium-rare, 4 to 5 minutes per side. Transfer the steak to a clean cutting board and let cool completely, about 25 minutes. Dice the steak.Combine lime juice, fish sauce, tomatoes and shallots in a large bowl with the boiled rice, steak and a pinch of the ground chiles.Just before serving, fold in basil and mint. Sprinkle with the toasted rice and more ground chile to taste.TipsTo make ahead: Prepare through Step 5 and refrigerate salad for up to 1 day. Store toasted rice airtight at room temperature.Equipment: Mortar & pestle or spice grinder
Put 1 1/2 cups rice in a medium saucepan and cover with 2 inches water. Bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, about 25 minutes. Drain and rinse under cold water until cool.
Meanwhile, toast chiles in a medium skillet over medium-high heat, until fragrant and darkened in spots, 2 to 3 minutes. Transfer to a mortar or clean spice grinder and let cool, about 5 minutes. Coarsely grind the chiles.
Return the pan to medium-high heat. Add oil and the remaining 6 tablespoons rice. Cook, stirring constantly, until the rice is deeply toasted, about 3 minutes. Scrape onto a paper-towel-lined plate to drain and cool, then lightly crush in the mortar or with the bottom of a heavy pot. Wipe out the pan.
Season steak with salt. Return the pan to medium-high heat and add the steak. Cook, flipping once, until an instant-read thermometer registers 130 degrees F for medium-rare, 4 to 5 minutes per side. Transfer the steak to a clean cutting board and let cool completely, about 25 minutes. Dice the steak.
Combine lime juice, fish sauce, tomatoes and shallots in a large bowl with the boiled rice, steak and a pinch of the ground chiles.
Just before serving, fold in basil and mint. Sprinkle with the toasted rice and more ground chile to taste.
Tips
To make ahead: Prepare through Step 5 and refrigerate salad for up to 1 day. Store toasted rice airtight at room temperature.
Equipment: Mortar & pestle or spice grinder
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)317Calories7gFat48gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Liana Krissoff
