Asian Beef And Wild Rice Salad

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Beef Board Recipes


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2 beef top loin (strip) steaks, cut 3/4 inch thick (about 10 ounces each)

2/3 cup light Asian-style dressing, divided

1-1/4 cups long-grain and wild rice blend (not quick-cooking)

2-1/2 cups boiling water

1 medium red bell pepper, cut into 3/4-inch pieces

1-1/4 cups hothouse cucumber, cut lengthwise in half, then crosswise into thin slices

1-1/4 cups frozen shelled edamame, thawed

1/4 cup thinly sliced green onions, divided

2 tablespoons chopped fresh cilantro

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