Forbidden Rice & White Kimchi Steak Salad


This steak salad doesn't feature a typical dressing, but tangy kimchi, savory pan-fried shallots and lemon juice pack it with flavor. Forbidden rice helps add more color and nutrition to this tangy dish.

Prep Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hr
4 servings


  • 8 ounces hanger or boneless rib-eye steak, trimmed

  • ¾ teaspoon salt, divided

  • ¾ cup plus 2 tablespoons water

  • ½ cup forbidden rice or brown rice

  • 5 tablespoons extra-virgin olive oil, divided, plus more to taste

  • 1 cup thinly sliced shallots

  • 2 cups sliced shiitake mushrooms

  • 4 scallions, trimmed and cut into 1/2-inch pieces

  • 1 large ripe avocado, cubed

  • ½ cup white kimchi (baek kimchi) or fresh sauerkraut, drained

  • 4 cups tatsoi, spinach or other tender greens

  • 1 tablespoon lemon juice

  • ¼ cup toasted sunflower seeds


  1. Sprinkle steak with 1/4 teaspoon salt; set aside for 30 minutes or refrigerate for up to 1 day.

  2. Bring water to a boil in a small saucepan. Add rice, reduce heat to low, cover and cook until the water is just absorbed, about 30 minutes for forbidden rice or 40 minutes for brown rice. Stir in 1 tablespoon oil and 1/4 teaspoon salt and spread the rice on a baking sheet to cool.

  3. Meanwhile, separate shallot slices into rings. Heat 3 tablespoons oil in a medium skillet over medium heat. Add shallots and cook, stirring often, until browned and crispy, 6 to 8 minutes. Using a slotted spoon, transfer the shallots to a plate; set aside.

  4. Add mushrooms and 1/8 teaspoon salt to the pan; cook, stirring occasionally, until browned, about 5 minutes. Add scallions and cook, stirring, until tender, about 1 minute. Transfer to a large bowl.

  5. Add the remaining 1 tablespoon oil to the pan. Cook the steak, turning once and adjusting the heat as necessary, until browned and an instant-read thermometer inserted in the thickest part registers 135 degrees F, 3 to 4 minutes per side. Transfer to a clean cutting board and let rest for 10 minutes. Cut into cubes.

  6. Transfer the rice to the bowl with the vegetables and add avocado, kimchi (or sauerkraut) and the steak; gently mix to combine. Divide among 4 shallow bowls. Add greens to the large bowl and toss with lemon juice and the remaining 1/8 teaspoon salt. Top the rice mixture with the greens, the reserved shallots and sunflower seeds. Drizzle with more oil, if desired.

Nutrition Facts (per serving)

495 Calories
32g Fat
37g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 495
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 10g 34%
Total Sugars 4g
Protein 21g 41%
Total Fat 32g 41%
Saturated Fat 5g 24%
Cholesterol 37mg 12%
Vitamin A 6700IU 134%
Vitamin C 55mg 61%
Folate 91mcg 23%
Sodium 582mg 25%
Calcium 108mg 8%
Iron 3mg 18%
Magnesium 69mg 16%
Potassium 930mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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