Sticky honey chilli steak with rice salad

Fire up the barbecue for this camping classic.

Super Food Ideas

Photography by Andrew Young

• 550g piece beef rump steak, cut into 4 pieces
• 1/2 x 350ml bottle Taylor's honey and chilli stir-fry sauce
• 1 1/3 cups jasmine rice, rinsed
• 410g can baby corn pieces, drained, rinsed
• 1 red capsicum, chopped
• 50g snow peas, trimmed, thinly sliced
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh coriander leaves
• Olive oil cooking spray

Dressing

• 2 tablespoons light soy sauce
• 2 tablespoons lime juice
• 2 teaspoons brown sugar
• 1/2 teaspoon sesame oil

1. Step 1
   Place steak in a large snap-lock bag. Add stir-fry sauce. Seal bag. Refrigerate for 1 hour (see note).
2. Step 2
   Place rice and 2 2/3 cups cold water into a medium saucepan over high heat. Bring to the boil. Cover. Reduce heat to low. Cook for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Fluff rice with a fork. Set aside to cool.
3. Step 3
   Make Dressing: Place ingredients in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine.
4. Step 4
   Combine the rice, baby corn, capsicum, snow peas, onion and coriander in a bowl. Pour dressing over rice mixture. Toss to combine.
5. Step 5
   Heat a greased barbecue plate or chargrill on medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer steaks to a large plate. Cover to keep warm. Rest for 5 minutes. Serve steak with rice salad.
   Super Food Ideas - April 2013 , Page 65
   Recipe by Donna Boyle
   taste.com.au