Crispy Rice and Rib-Eye Steak Salad with Sweet Chili Dressing

This salad is all about texture and flavor. Golden, pan-fried crispy rice adds a delightful crunch that pops in every bite, while tender rib-eye steak brings richness. Tossed with fresh mixed greens, juicy grape tomatoes and cool cucumber, it’s a refreshing yet hearty meal.

A sweet chili dressing with a kick of Korean chili flakes and zesty lime ties everything together. Toasted peanuts and crispy fried onions provide the perfect finishing crunch. Ready in just 20 minutes, this is a quick dinner that doesn’t skimp on taste.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

16 ounce Grass-Fed Rib-Eye SteakView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Use your hands to break up the rice grains inside the package. Partially open the package and microwave until warmed through, about 1½-2 minutes.
2. Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden and fragrant, 2-4 minutes. Turn off heat and transfer peanuts to a small bowl. Wipe out the pan. Once cool enough, roughly chop the peanuts.
3. Wash and dry produce. Thinly slice scallions, separating whites from greens. Zest and quarter the lime. Halve the grape tomatoes. Trim and halve the cucumber lengthwise, then slice crosswise into half-moons.
4. Heat a drizzle of oil in the same pan over medium heat. Add the rice and press it into a single layer with a spatula. Season with salt and pepper. Cook undisturbed until the bottom is golden and crispy, 3-5 minutes (rice may pop). Flip the rice (some pieces may break), add another drizzle of oil and the scallion whites. Cook, stirring occasionally, until rice is crispy and scallion whites are softened, 1-2 minutes more.
5. In a large bowl, whisk together lime zest, sweet chili sauce, mayonnaise, half the rice vinegar (use all for 4 servings), juice from half the lime, salt, pepper and Korean chili flakes to taste.
6. Add mixed greens, tomatoes, cucumber, crispy rice and half the peanuts to the bowl with dressing. Toss to combine. Season with salt and pepper if needed. Divide salad among shallow bowls. Garnish with scallion greens, crispy fried onions and remaining peanuts. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use leftover rice instead of microwavable rice?

Yes, leftover cooked rice works well. Just make sure it’s cold and slightly dried out for better crisping.

How do I make this salad gluten-free?

Check that your sweet chili sauce and crispy fried onions are gluten-free. Use tamari instead of soy sauce if needed.

Can I substitute the rib-eye steak?

Absolutely. Sirloin, flank steak or even grilled chicken would work nicely.