Peanut Crispy Rice Salad w/ Firecracker Beef
This Peanut Crispy Rice Salad is hearty, high protein, full of fibre and flavour! Adding the TGB classic, Firecracker Beef, just takes this whole dish up a level, adding a delicious and moreish sweet and spicy element to a punchy and vibrant salad which is already so tasty.
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Preheat the oven to 200°C/ 400°F.
Make the crispy rice. Add the rice to a lined baking tray, add the sesame oil, soy sauce and mix until the rice is coated all over, then flatten with a spatula. Bake for 20 minutes, then flip the rice and flatten again, bake for another 10-20 minutes, until the rice is super crispy. You can flip it again within that time if you feel the rice needs it.
Meanwhile, add all the Peanut sauce ingredients to a jug or bowl and blend until smooth using a stick blender.
Prepare all the salad ingredients.
Make the firecracker beef. Heat the cooking spray in a large, non-stick pan, cook the beef for 4-5 minutes, over a high high heat, until brown all over, add the dark soy sauce, sweet chilli sauce, sriracha and honey, mix to combine and cook for 5-10 minutes, allowing the beef to caramelise as you cook it, by not stirring for 1-2 minutes at a time, but careful not to burn it!
Add all the salad ingredients to a large mixing bowl or salad, add the firecracker beef, pour of the peanut sauce then mix the salad. Serve into bowls, garnish with the coriander, any remaining firecracker beef and crispy chilli oil.
Nutritional Info
Per serving:
Cals – 527
Carbs – 51g
Protein – 30g
Fibre – 3.8g
Fat – 20g
Ingredients
Serves 4
Peanut Dressing:
- 3 tbsp of crunchy peanut butter.
- Tbsp of soy sauce.
- 2 tbsp of rice wine vinegar.
- 1 clove of garlic - finely grated.
- 10g of fresh ginger - finely grated.
- 1/2 tbsp of honey.
- Tsp of crispy chilli oil.
- 50ml of light coconut milk.
Crispy Rice:
- 500g of cooked, but cold basmati rice.
- Tbsp of soy sauce.
- Tbsp of sesame oil.
Firecracker Beef:
- A few sprays of low-calorie cooking spray.
- 400g of 5% fat beef mince.
- Tbsp of dark soy sauce.
- Tbsp of sweet chilli sauce.
- Tbsp of sriracha.
- Tbsp of honey.
Salad:
- 2 red peppers - thinly sliced.
- 2 red chillies - deseeded and thinly sliced.
- 1 cucumber - diced.
- 50g of peanuts - chopped.
- 3-4 spring onions - thinly sliced.
- Coriander leaves, to garnish.
- Crispy chilli oil, to garnish.
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