Asian Beef and Wild Rice Salad

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  • Total: 1 hr
  • Cook: 1 hr
  • Yield: 4 Servings
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2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10 ounces each)

2/3 cup light Asian-style dressing, divided

1-1/4 cups long-grain and wild rice blend (not quick-cooking)

2-1/2 cups boiling water

1 medium red bell pepper, cut into 3/4-inch pieces

1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices

1-1/4 cups frozen shelled edamame, thawed

1/4 cup thinly sliced green onions, divided

2 tablespoons chopped fresh cilantro


  1. 1) Place beef steaks and 1/3 cup dressing in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. 2) Meanwhile, cook rice in boiling water according to package directions omitting butter and salt, if desired. Place in large bowl; cool. 3) Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 4) Add bell pepper, cucumber, edamame, 2 tablespoons green onion, cilantro and remaining 1/3 cup dressing to rice; toss to combine. Season with salt, as desired. 5) Carve steaks into slices. Place rice salad on serving plate. Arrange steak over rice; top with remaining 2 tablespoons green onion.

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