Asian Beef and Vegetable Rice Salad

• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon chili-garlic sauce
• 1 tablespoon soy sauce
• 1 tablespoon mined gingerroot
• 1 garlic clove, minced
• 14 teaspoon salt
• 14 teaspoon pepper
• 1 teaspoon five-spice powder
• 1 teaspoon packed brown sugar
• 12 teaspoon salt
• 12 ounces grilling steak (top sirloin or strip loin)
• 3 cups broccoli florets
• 2 carrots, thinly sliced diagonally
• 1 sweet red pepper, julienneed
• 3 cups warm brown rice
• 4 green onions, sliced
• 14 cup fresh coriander leaves

1. In a small bowl, whisk together vinegar, oil, chili garlic sauce, soy sauce, ginger, garlic, salt and pepper.
2. Set aside.
3. SALAD: Combine five-spice powder, brown sugar and salt; rub into both sides of steak.
4. Place steak on greased grill over medium heat; close lid and grill, turning once, untl medium-rare, to medium, 10-15 minutes.
5. Tent with foil and let stand for 5 minutes; thinly slice across the grain.
6. Meanwhile, in a heatproof bowl, place broccoli, carrots and red pepper; pour boiling water over top and let stand uncovered for 1 minute.
7. Drain well and pat dry.
8. In a large salad bowl, combine vegetables, warm rice, green onions, corinader and steak; add dressing and toss to coat.
9. Serve warm.

rice vinegar, vegetable oil, chiligarlic sauce, soy sauce, gingerroot, garlic, salt, pepper, fivespice powder, brown sugar, salt, sirloin, broccoli florets, carrots, sweet red pepper, warm brown rice, green onions, fresh coriander leaves

Taken from www.food.com/recipe/asian-beef-and-vegetable-rice-salad-386021 (may not work)