Recipe: Yummy Garlic chili steak and warm rice salad

Garlic chili steak and warm rice salad. Sichuan cuisine is known for being pretty fiery. Mince garlic, shred chili pepper and scallion finely. Heat oil in a wok, fry beef ribs until half cooked; remove and set aside; stir fry chili pepper and scallion, then garlic.

I added the chili paste for my own flare Sneezy. It has a lot of flavor and kick but the rice tames it back down. But anyway, one of the most common answers I get to this question is steak and rice! You can have Garlic chili steak and warm rice salad using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Garlic chili steak and warm rice salad

1. You need 3 of steaks.
2. You need 1 lb of asparagus.
3. You need 1 clove of garlic.
4. You need 3 teaspoon of clil paster.
5. Prepare 1 of yellow and red bell pepper sliced 2 cm slices.
6. It's 2 1/2 cup of chicken or vegetable stock.
7. You need 1 1/3 cup of rice.

This combo is hearty and comforting, and can be switched up by adding different seasonings, sauces, or vegetable side dishes. Choice of ground meat stir fried with Thai chili, garlic, onion, bell pepper and basil leaves and chili. Steak salads and ground beef salads. Some main-dish salads are both warm and cool, and steak and ground beef salads are among the most popular.

Garlic chili steak and warm rice salad instructions

1. Bring vegetable or chicken stock to a boil add rice than bring to a boil than reduce heat and simmer for 15 minutes or untill done.
2. Spray separate pan lightly with olive oil and fry up minced garlic and chili past until fragrant.
3. Push garlic steak season in to steak with your fingertips sear on both sides and move to the grill.
4. Spay grilling pan with olive oil and spread chili paste lightly all around pan spread asparagus and pepper on pan and grill on top rack at medium heat untill cooked to your likings.
5. Chop asparagus into 1 1/2 inch long piececs.
6. Add vegetables to rice lightly toss than leave for 10 min to cool. Serve and enjoy.

The key to success is to keep the meat nice and juicy to contrast with the crunchy greens. Warm Fajita Steak Salad Deglaze pan with butter: The steak is first seared in a light layer of oil then finished off with a garlic butter sauce that is made from deglazing the pan. The result is a perfect balance of flavors and textures and tender steak bites. To serve: Serve on warm mashed potatoes, with steamed or grilled veggies, rice or a salad. Seal bag trying to press out any excess air.