Forbidden rice & white kimchi steak salad
Delight in the flavors of forbidden rice and white kimchi steak in this tantalizing salad. Enjoy a burst of culinary excellence in every bite.
Ingredients:
- 230g hanger or boneless rib-eye steak, trimmed
- ¾ teaspoon salt, divided
- ¾ cup plus 2 tablespoons water
- ½ cup forbidden rice or brown rice
- 5 tablespoons extra-virgin olive oil, divided, plus more to taste
- 1 cup thinly sliced shallots
- 2 cups sliced shiitake mushrooms
- 4 scallions, trimmed and cut into 1/2-inch pieces
- 1 large ripe avocado, cubed
- ½ cup white kimchi (baek kimchi) or fresh sauerkraut, drained
- 4 cups tatsoi, spinach or other tender greens
- 1 tablespoon lemon juice
- ¼ cup toasted sunflower seeds
Instructions:
- Season steak with a pinch of salt and leave it for 30 minutes at room temperature or store it in the refrigerator for up to 1 day.
- Boil water in a small saucepan. Put in the rice, lower the heat, cover, and let it cook until the water is absorbed, which should take around 30 minutes for forbidden rice or 40 minutes for brown rice. Mix in some oil and salt, then spread the rice on a baking sheet to cool down.
- While waiting, separate shallot slices into rings. Heat oil in a medium skillet over medium heat. Cook the shallots, stirring occasionally, until they turn brown and crispy, which should take about 6 to 8 minutes. Use a slotted spoon to transfer them to a plate.
- In the same skillet, add mushrooms and a bit of salt; cook until they brown, approximately 5 minutes. Throw in the scallions and cook until they soften, which should take around 1 minute. Put everything into a large bowl.
- Pour the remaining oil in the skillet. Cook the steak, flipping it once and adjusting the heat as needed, until it browns and reaches an internal temperature of 60 °C, which should take 3 to 4 minutes per side. Move it to a cutting board and let it rest for 10 minutes before slicing it into pieces.
- Combine the rice with the vegetables in the large bowl, then add avocado, kimchi (or sauerkraut), and the cooked steak. Gently mix everything together. Portion the mixture into 4 shallow bowls. Toss greens with lemon juice and a bit of salt in the same large bowl. Top the rice mixture with the greens, the reserved shallots, and sunflower seeds. Optionally, drizzle more oil on top.
Summary:
- Calories: 2343 kcal
- Fat: 172 g
- Protein: 73 g
- Carbs: 149 g
- Potassium: 4103 mg
- Magnesium: 544 mg