Asian-Spiced Steak with "Forbidden" Rice and Vegetable Salad

Nutrient-rich Chinese black rice teams with protein-rich Top Sirloin Steak in this spiced-up take on steak and vegetables, featuring a bold Asian marinade and dressing.

  • 45
  • 4
  • 460
  • 34 g


  • 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (about 1 pound)
Marinade & Dressing:
  • 3 tablespoons fresh lime
  • 2 tablespoons honey
  • 2 tablespoons reduced-sodium soy sauce plus additional for serving (optional)
  • 2 tablespoons vegetable oil
  • 1 teaspoon mirin (rice wine)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon five spice powder
  • 1/4 teaspoon crushed red pepper
  • 1/8 teaspoon garlic powder
  • 2 cups cooked Chinese black rice
  • 3/4 cup chopped red bell pepper
  • 3/4 cup frozen shelled edamame, thawed
  • 1/4 cup sliced green onions
  • 1/4 cups toasted sliced almonds
  • 2 tablespoons chopped fresh mint


  1. Combine Marinade & Dressing ingredients in medium bowl. Place beef Steak and 1/3 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Reserve remaining marinade for dressing.

  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium-rare (145ºF) to medium (160°F) doneness, turning occasionally.

  3. Meanwhile, combine rice, bell pepper, edamame and green onion in large bowl. Add reserved dressing; toss to coat evenly.

  4. Carve steak into slices. Serve beef with rice mixture. Sprinkle with almonds and chopped mint. Season with additional soy sauce, if desired.


0 % *


0 % DV **


0 % DV

3.9 mg IRON

0 % DV

5.2 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 457 Calories; 135 Calories from fat; 15g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 70 mg Cholesterol; 286 mg Sodium; 43 g Total Carbohydrate; 4.1 g Dietary Fiber; 34 g Protein; 3.9 mg Iron; 11.1 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 30.7 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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