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Crispy Rice Steak Salad

A hearty salad featuring golden, curry-seasoned jasmine rice, tender seared sirloin, crisp vegetables, creamy avocado, fresh basil, salted peanuts, and fried onions. A rich chili-tahini dressing brings together savory soy sauce, rice vinegar, maple syrup, and olive oil for a balanced finish.
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Course: Main Course, Salad
Cuisine: Asian-inspired
Keyword: Crispy Rice Steak Salad
Total Time: 1 hour 15 minutes

Ingredients

Crispy Rice

  • 2 teaspoons red curry paste
  • 1 tablespoon extra virgin olive oil
  • 2 cups fully cooled cooked jasmine rice
  • 1 tablespoon soy sauce

Beef

  • Salt as needed
  • 1/2 pound beef sirloin fillet
  • Freshly ground black pepper to preference
  • A small amount of extra virgin olive oil for searing

Salad

  • 2 miniature cucumbers sliced
  • 1/4 cup salted peanuts roughly chopped
  • 3 green onions sliced
  • 1 ripe but firm avocado sliced
  • 2 cups romaine lettuce chopped
  • 1/4 cup fresh basil cut into thin strips
  • 3 radishes thinly sliced
  • Crispy fried onions for serving

Chili-Tahini Dressing

  • 1 tablespoon maple syrup
  • 1/4 cup rice vinegar
  • 2 tablespoons chili onion crunch
  • 1 teaspoon garlic powder
  • 3 tablespoons tahini
  • 1 tablespoon soy sauce
  • 1/4 cup extra virgin olive oil

Instructions

  • Preheat the oven to 400°F (200°C). Place the completely cooled jasmine rice in a large mixing bowl and add the red curry paste, soy sauce, and extra virgin olive oil. Stir thoroughly until the seasonings evenly coat the grains.
  • Spread the seasoned rice in an even layer over a parchment-lined baking sheet. Bake for 30–40 minutes, turning or stirring the rice halfway through the cooking period. Continue baking until the grains are crisp and golden, monitoring them closely near the end so they do not become excessively dark.
  • Remove the baking sheet from the oven and allow the rice to cool. Once cool enough to handle, break the crisped rice into small, crunchy pieces and set aside.
  • Remove the beef sirloin from refrigeration approximately 30 minutes before cooking so it can lose its chill. Blot the surface thoroughly with paper towels, then season every side with salt and freshly ground black pepper.
  • Place an oven-safe skillet over medium-high heat and coat it with a small quantity of extra virgin olive oil. Add the sirloin and sear each side for approximately 2–3 minutes, allowing a deep golden-brown exterior to develop.
  • Transfer the skillet to the 400°F (200°C) oven. Roast the beef for 6–8 minutes, or until its internal temperature registers between 130°F and 140°F (54–60°C) for medium-rare through medium.
  • Take the sirloin out of the oven and leave it undisturbed for 10–15 minutes before slicing. This resting period allows the juices to redistribute through the meat.
  • While the beef rests, combine the tahini, chili onion crunch, rice vinegar, extra virgin olive oil, soy sauce, maple syrup, and garlic powder in a bowl.
  • Whisk until the mixture becomes smooth, creamy, and evenly blended. Taste and adjust the seasoning as preferred.
  • Add the chopped romaine, sliced miniature cucumbers, thinly cut radishes, green onions, and basil to a large salad bowl.
  • Scatter in the cooled crispy rice pieces and chopped salted peanuts. Toss gently until the vegetables and crunchy components are evenly distributed.
  • Cut the rested sirloin into thin slices. Arrange the beef over the prepared salad along with the sliced avocado and a generous scattering of crispy fried onions.
  • Pour approximately half of the prepared chili-tahini dressing over the salad. Toss gently until the ingredients receive a light, even coating.
  • Add additional dressing according to preference and serve the salad immediately while the rice and fried onions remain crisp.
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Notes

For maximum crunch, begin with jasmine rice that has been completely cooled before seasoning and baking.
Watch the rice carefully during the final portion of its baking time; it should become crisp and golden without turning overly dark.
A chili onion crunch such as Spice World can provide additional texture to the dressing, and a little extra may be incorporated when a stronger chili flavor is preferred.
Heinen’s extra virgin olive oil, tahini, maple syrup, garlic powder, salted peanuts, and CARE Certified beef sirloin were recommended in the original ingredient guidance, although equivalent products may be used.
Fresh Gourmet crispy onions were suggested as the finishing crunchy topping.
For an optional brighter finish, a small squeeze of fresh lime juice may be added immediately before serving.