Crispy Rice, Steak &Amp; Mixed Greens Salad with Peanuts

This vibrant salad puts crispy rice in the spotlight. Pan-fried until golden and crackling, it adds an irresistible crunch alongside juicy steak, fresh greens, tomatoes and cucumber. A sweet chili dressing with a hint of Korean chili flakes and lime brings the heat, while toasted peanuts finish it off with nutty goodness.

Ready in just 20 minutes, this dish is perfect for a quick weeknight dinner that feels special. The combination of textures and flavors-crispy, tender, fresh and spicy-will make it a new favorite.

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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

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView 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. Massage the rice package to break up grains. Partially open and microwave until warmed through, 1½-2 minutes.
2. Place peanuts in a large dry pan over medium-high heat. Cook, stirring, until golden and fragrant, 2-4 minutes. Transfer to a small bowl; wipe out the pan. When cool, roughly chop.
3. Wash and dry produce. Thinly slice scallions, separating whites from greens. Zest and quarter the lime. Halve the 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 into a single layer. Season with salt and pepper. Cook undisturbed until golden and crispy on the bottom, 3-5 minutes (rice may pop). Flip rice, add another drizzle of oil and scallion whites. Cook, stirring occasionally, until rice is golden and scallion whites are softened, 1-2 minutes.
5. In a large bowl, whisk together lime zest, chili sauce, mayonnaise, half the vinegar, juice from half the lime, salt, pepper and chili flakes to taste.
6. Add mixed greens, tomatoes, cucumber, crispy rice and half the peanuts to the bowl with dressing; toss. Season with salt and pepper. Divide among shallow bowls. Garnish with scallion greens, crispy fried onions and remaining peanuts. Serve with lime wedges.
7. Season the steak with salt and pepper. Cook in a hot pan with oil to desired doneness (about 3-4 minutes per side for medium-rare). Let rest, then slice against the grain. Serve alongside or on top of the salad.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with sirloin, flank steak or even chicken breast. Adjust cooking time accordingly.

Is there a substitute for microwavable rice?

You can use leftover cooked rice or cook fresh rice according to package directions. Spread it on a baking sheet to cool before frying for best results.

Can I make this salad ahead of time?

It’s best enjoyed immediately for maximum crispiness. You can prep the ingredients in advance and assemble just before serving.