Wild Beef Satay Salad

Course Salad
Servings 8


  • 5 cups cooked wild rice
  • 1 box (9 oz) frozen sugar snap peas, thawed and drained
  • 4 green onions, sliced
  • 1 cucumber, thinly sliced
  • 1 red bell pepper, cut into strips
  • 1-1/2 lbs boneless sirloin, grilled and cut into strips
  • 2 tbsp coarsely chopped cilantro
  • 1/4 cup chopped peanuts

Dressing (whisk together; set aside)

  • 1 cup BBQ sauce
  • 3 tbsp creamy peanut butter
  • 3 tbsp sesame oil
  • 1/2 cup water


  • On large platter, mix wild rice, peas and onions. Layer with cucumber, red pepper and sirloin, drizzle with dressing. Sprinkle cilantro and peanuts over top.
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