Sesame Mandarin Crispy Rice Steak Salad

Back with another delicious grilling recipe and this time it is a delicious Sesame Mandarin Crispy Rice Steak Salad. Juicy, honey sesame marinated steak, seared to perfection, over a salad full of crispy rice, vegetables and sweet mandarins.

I am continuing my obsession with crispy rice salads and this time with some delicious venison steak on top! If you have never tried a crispy rice salad, may this be the recipe that gets you hooked. It is juicy, full of flavor, salt and a little sweet. Loaded with colourful vegetables and sweet mandarin oranges it is a nourishing meal that doesn’t skimp on flavor.

Whether you have moose steak, elk steak, venison or even beef in your freezer this is a great recipe to try. The meat is marinated for tons of flavor and to tenderize the meat. Then it gets grilled to a perfect rare-medium rare. While that cooks, you bake up some crispy rice that adds the perfect crunch and prep al the vegetables. Toss that together with a simple honey sesame ginger dressing and some toasted almond. Then top it off with that gorgeous sliced steak.

Tips for Making Sesame Mandarin Crispy Rice Steak Salad

1. Give the meat plenty of time to marinade. Depending on what cut you use, wild game can be a bit tougher. Marinading it for several hours helps tenderize the meat, but also adds delicious flavour!
2. To get the rice nice and crispy, be sure you cook it long enough and flip it half way through. This allows all sides of the rice to get beautifully golden and crisp.
3. If you want to eat the salad as leftovers, I recommend keeping the crispy rice separate and adding it ass a topping right before you eat the salad. This will ensure it doesn’t get soft.

Sesame Mandarin Crispy Rice Steak Salad Ingredients

Steak– Any cut of steak you like works like back strap, tenderloin, flat iron, strip loin etc. Moose, elk, venison, beef etc.

Cabbage– I like a combination of both green and purple cabbage for color.

Carrots– Thinly sliced is best.

Cucumber– You can slice it in strips or rings.

Mandarin Oranges– I like to use the canned ones for this salad.

Green Onion– These add a nice mild onion flavor.

Toasted Almonds– You can use sliced or slivered.

Soy Sauce- Use tamari if you are gluten free

Sesame Oil– Make sure to measure this correctly as it is strong in flavor.

Rice– Pre cooked jasmine rice is best for this. You can cook it that day or use day old rice.

Honey- Can sub with maple syrup if you like.

Garlic- Fresh garlic always.

Ginger- Fresh minced, not powdered.

Rice Vinegar- Adds a bit of tang to the dressing.

The Steps

1. Start by whisking together all of the steak ingredients, minus the steak.
2. Then, add the steaks to a bag or casserole dish, and pour the marinade over the steaks. Cover and place in the fridge for min 4 hours or over night.
3. When you are ready to cook, preheat your oven and your grill each to 400F.
4. Take the cooked rice, and toss it in 2 tbsp soy sauce and 1 tbsp sesame oil.
5. Spread it onto a baking sheet and bake for 35-40 minutes until crispy, flipping halfway through.
6. While that bakes, grill the steaks for about 4 minutes per side of until internal temp reaches 120F-130F.
7. Then remove them from the grill, and let rest for 5-10 minutes before slicing.
8. Finally, add all of the vegetables, oranges, toasted almond and crispy rice to a large bowl.
9. Whisk together the dressing ingredients in a small bowl, then pour over the salad and toss to coat.
10. Serve the salad topped with the thinly sliced steak and enjoy!

If you give this recipe a try, leave a comment or recipe review below!

Looking for more delicious salads to try this Summer?

https://cmbarndominium.com/peanut-mango-crispy-rice-salad-with-chicken/

https://cmbarndominium.com/venison-and-beet-steak-salad-with-blueberry-vinegarette/

https://cmbarndominium.com/rice-noodle-salad-with-mango-avocado-aka-the-best-salad-ever/