Directions
- 1Add cooked rice, sesame oil, soy sauce, and chili crisp to a bowl and mix well.
- 2Spread the seasoned rice on a tray lined with parchment paper.
- 3Air fry the rice at 375°F for 20-23 minutes, shaking halfway through.
- 4Sear lean ground beef on high heat, seasoning with salt and pepper, until a golden brown crust develops, then set aside.
- 5Thinly slice green and red cabbage.
- 6Slice red bell pepper into strips.
- 7Slice cucumber.
- 8Combine peanut butter, soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, salt, pepper, chili flakes, and honey in a measuring cup.
- 9Blend the ingredients until smooth using an immersion blender to create the peanut sauce.
- 10In a large bowl, add shredded cabbage, sliced cucumber, red bell pepper, shredded carrots, green onion, ground beef, crispy rice, and cilantro.
- 11Drizzle the peanut sauce over the salad.
Ingredients
- 1 cup cooked jasmine rice
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tsp chili crisp
- 1 lb lean ground beef
- to taste salt
- to taste pepper
- 2 tbsp peanut butter
- 3 tbsp light soy sauce
- 3 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 inch grated ginger
- 3 cloves minced garlic
- 1 tbsp honey
- chili flakes
- 3 cups shredded cabbage
- 1 cup sliced cucumber
- 1 red bell pepper
- 1 medium shredded carrot
- 2 green onions
- cilantro
Equipment
air fryerpanknifecutting boardmeasuring cupimmersion blenderbowl
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