Beef And Rice Salad - cooking recipe

Ingredients

1 clove garlic, crushed
2 small fresh Thai chili peppers, seeded and finely chopped
1/3 cup soy sauce
2 tbsp peanut oil
2 tsp sesame oil
None None FOR THE SALAD
2 tbsp plum sauce
1 tbsp kecap manis
1 tsp sesame oil
14 oz beef tenderloin
2 cups white medium-grain rice
6 oz sugar snap peas, trimmed
1/2 cup drained canned corn
4 oz baby spinach leaves
4 None green onions, sliced thinly

Preparation

For the dressing, whisk all ingredients in small bowl. Set aside.
Combine the plum sauce, kecap manis and sesame oil in a medium bowl. Add the beef and stir well. Cover and refrigerate for 3 hours or overnight.
Preheat the oven to 375\u00b0f. Combine the rice and 2 1/2 cups water in a large saucepan and bring to a boil, stirring occasionally. Reduce the heat to low; cover and simmer for 10 mins. Remove from the heat and let stand, covered, for 5 mins.
Meanwhile, heat an ovenproof skillet on medium-high heat. Add the beef and cook until browned all over. Transfer the skillet to the oven and roast about 25 mins or until the beef is cooked to desired doneness. Let stand for 10 mins before slicing thinly.
Meanwhile, boil, steam or microwave the peas until just tender. Combine the rice, peas, corn, spinach, onion and dressing in a large bowl and toss gently. Serve topped with beef.