Asian-Spiced Steak with "Forbidden" Rice and Vegetable Salad

Nutrient-rich Chinese black rice teams with protein-rich Top Sirloin Steak in this spiced-up take on steak and vegetables, featuring a bold Asian marinade and dressing.

  • 45
  • 4
  • 460
  • 34 g

Ingredients & Cooking


Marinade & Dressing:
  • 3 tablespoons fresh lime
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce plus additional for serving (optional)
  • 2 tablespoons vegetable oil
  • 1 teaspoon mirin (rice wine)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon five spice powder
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon garlic powder
  • 2 cups cooked Chinese black rice
  • 3/4 cup chopped red bell pepper
  • 3/4 cup frozen shelled edamame, thawed
  • 1/4 cup sliced green onions
  • 1/4 cups toasted sliced almonds
  • 2 tablespoons chopped fresh mint


  1. Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.
  4. Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.
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