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Beef Shawarma Crispy Rice Salad

Close-up of a serving of Beef Shawarma Crispy Rice Salad topped with shredded beef, fresh vegetables, and white sauce.
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A fusion recipe combining tender, spiced beef shawarma with a base of pan-fried crispy rice, topped with fresh salad components and tahini dressing.

Ingredients

Scale
  • 1.5 lbs beef sirloin or flank steak, thinly sliced
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups cooked, cooled short-grain rice (day-old is best)
  • 4 tablespoons neutral oil for frying rice
  • 1 cup chopped romaine lettuce
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped tomato
  • 1/4 cup thinly sliced red onion
  • 1/4 cup chopped fresh parsley
  • For Tahini Sauce: 1/2 cup tahini, 1/4 cup lemon juice, 2 cloves garlic minced, 3-5 tablespoons cold water, pinch of salt

Instructions

  1. Combine beef slices with olive oil, lemon juice, cumin, coriander, turmeric, paprika, garlic powder, cinnamon, pepper, and salt in a bowl. Marinate for at least 2 hours, or preferably overnight.
  2. Prepare the tahini sauce: Whisk tahini, lemon juice, and minced garlic together until thick. Slowly whisk in cold water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Add salt to taste. Set aside.
  3. Cook the beef: Heat a large skillet or cast-iron pan over medium-high heat. Add the marinated beef in a single layer (cook in batches if necessary). Cook for 3-5 minutes per side until browned and slightly crispy at the edges. Remove beef and set aside, keeping it warm.
  4. Make the crispy rice: Heat 4 tablespoons of neutral oil in a non-stick skillet over medium heat. Press the cooled rice evenly into the bottom of the skillet, forming a compact layer. Cook undisturbed for 15-20 minutes until the bottom layer is deeply golden brown and crispy.
  5. Flip the rice: Place a plate larger than the skillet over the rice. Carefully invert the skillet to flip the rice cake onto the plate. Slide the crispy rice back into the skillet (crispy side up) and cook for another 5 minutes to crisp the second side slightly, if desired.
  6. Assemble the salad: Break the crispy rice into large, manageable pieces in a serving bowl or individual plates. Top the rice with the chopped lettuce, cucumber, tomato, red onion, and parsley.
  7. Arrange the cooked shawarma beef over the vegetables. Drizzle generously with the prepared tahini sauce. Serve immediately.

Notes

  • For extra flavor on the beef, broil it briefly after pan-frying to achieve a more charred shawarma texture.
  • Use day-old rice; fresh rice contains too much moisture and will steam instead of crisping.
  • If you prefer a softer rice base, only press the rice into the pan and cook for 10 minutes without flipping.

Nutrition

Find it online: https://sundayflavor.com/beef-shawarma-crispy-rice-salad/