Wild Oriental Express

Course Salad
Servings 6


  • 6 cups cooked wild rice
  • 1 box (9 oz) frozen sugar snap peas, thawed and drained
  • 1 red bell pepper, thinly sliced
  • 3 green onions, thinly sliced
  • 1 can (8 oz) water chestnuts, drained
  • 1 can (11 oz) Mandarin oranges, drained
  • 1 tbsp chopped cilantro
  • 2 lbs beef sirloin
  • 2 tsp sesame seed

Dressing (whisk together)

  • 1 cup Saigon sizzle stir fry sauce
  • 1/4 cup canola oil
  • 2 tbsp lemon juice


  • In large bowl, combine all salad ingredients except sirloin and sesame seeds; toss with dressing. Grill, broil or pan fry sirloin; slice into strips. Fan sirloin over top of salad. Sprinkle sesame seeds over top.
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