Beef or lamb is the perfect ingredient to add to your next picnic menu, so try this delicious recipe now that the weather is warming up!
Cook the rice in a small saucepan of boiling water for 25 minutes or until cooked. Drain and evenly spread the rice over a large plate and refrigerate until cooled completely.
To make the dressing, process the garlic, chillies, fish sauce, lime juice, coriander and sugar in a food processor until finely chopped and combined.
Preheat a lightly greased grill pan over high heat. Place the steaks on a large plate and rub oil over each. Cook the steak for 2 minutes on each side or until cooked to your liking. Cover loosely with foil and rest for 5 minutes before slicing. Transfer the sliced steak into a bowl, add one-third of the dressing and toss well to combine.
Place the watermelon, cucumber, green onions, mint, Asian salad mix and rice in a large bowl with half of the remaining dressing, and toss well to combine.
To serve, divide the watermelon salad among bowls, top with sliced beef and drizzle with the remaining dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Asian salad mix is available from supermarkets. Alternatively, you can substitute with your favourite lettuce combination
If you’re not a fan of spice, you can substitute chillies with red capsicums
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