Air Fryer Crispy Rice Salad with Beef
- Level: Easy
- Total: 55 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 30 g
- Cholesterol
- 81 mg
- Sodium
- 2290 mg
- Level: Easy
- Total: 55 min
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 661
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 7 g
- Sugar
- 13 g
- Protein
- 30 g
- Cholesterol
- 81 mg
- Sodium
- 2290 mg
Ingredients
Beef:
Rice:
Fish Sauce Dressing:
Salad:
Directions
Special equipment:
a 6-quart air fryer- For the beef: Combine the ground beef, garlic, brown sugar, oyster sauce, soy sauce, fish sauce, baking soda and 1/4 teaspoon black pepper in a medium bowl and stir until thoroughly combined. Stir in the shallots and set aside to marinate at room temperature until needed (refrigerate if leaving for longer than 1 hour).
- For the rice: Preheat a 6-quart air fryer to 400 degrees F (see Cook’s Note). Mix the brown rice and the chili crisp in another medium bowl with a rubber spatula until combined. Transfer the rice to the air fryer liner or tray and spread it out into an even layer (see Cook’s Note). When the air fryer is preheated, place the rice into the fryer and cook, stopping to stir the rice every 6 minutes or so with the rubber spatula, until it’s crispy and darkens in color, about 18 minutes.
- Transfer the crispy rice to a medium bowl or plate to cool. Place the air fryer liner back into the basket and spread the marinated beef and shallots in an even layer over the air fryer liner.
- Air fry the beef, tossing it gently every 4 to 5 minutes and breaking up any large clumps with a rubber spatula, until browned and fully cooked, 12 to 15 minutes. There will be a lot of juices, reserve them for serving.
- While the rice and beef are cooking, make the fish sauce dressing: Whisk the fish sauce, lime juice, vinegar, brown sugar, garlic and bird chile in a small bowl until the sugar dissolves. Set aside.
- For the salad: Divide the shredded lettuce, tomatoes, cucumbers, basil and mint among 4 shallow bowls. Drizzle 2 tablespoons of the fish sauce dressing over each salad. Top with the cooked ground beef with its juices and spoon the crispy rice on top. Serve the salads with the remaining dressing on the side.
Cook’s Note
You can also use thawed frozen white rice for this recipe. Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide. If your air fryer has a removable rack, be sure you’re cooking the rice and beef on the bottom of the air fryer basket or on the tray for maximum contact with the hot surface.
