Spiced Beef & Rice Stick Salad Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
8 ounce: Dry rice sticks, (rice noodles or mai fun)
1 cup: Thinly sliced radishes,
2 tbsp: Salt,
6 tbsp: White wine vinegar,
1/4 cup: Sugar,
4 tbsp: Fish sauce or soy sauce,
1/2 tsp: Crushed red pepper,
1/2 lbs: Bean sprouts, rinsed and drained
1 cup: Fresh mint leaves,
1/4 cup: Salad oil,
1 1/2 lbs: Beef sirloin steak, trimmed of fat - thinly sliced
8: To 10 large garlic cloves, minced or pressed
1/4 cup: Sliced green onions,
1/2 cup: Coarsely chopped roasted peanuts,
Lime wedges,
Directions:
Place rice sticks in a large bowl; pour boiling water over to cover
noodles. Let stand until tender to bite (about 30 minutes); drain
well and set aside.
Meanwhile, combine radishes, salt and 4 tb. of the vinegar. Let stand
until radishes are limp (about 30 minutes). Drain radishes, rinse
well under cold running water, and drain again; set aside.
In a wok or wide frying pan, combine remaining 2 tb. vinegar, sugar,
2 tb. of the fish sauce and 1/4 tsp. of the crushed red pepper. Bring
to a boil over high heat, stirring until sugar is dissolved. Pour
over noodles and add radishes; mix lightly until well coated.
Mound noodle mixture on one side of a large platter or on individual
plates. Arrange bean sprouts on other side. Garnish with mint leaves.
Place wok or frying pan over high heat. When pan is hot, add oil;
then add steak slices, garlic, remaining 2 tb. fish sauce and
remaining 1/4 tsp. crushed red pepper. Cook, stirring, until meat is
no longer pink (3 to 4 minutes). Remove from heat and stir in onions.
Spoon meat mixture over noodles and bean sprouts; serve immediately.
Pass peanuts and lime wedges at the table.
Yield: 4 to 6 servings.
Nutritional analysis (per serving): 494 calories; 25 g protein; 49 g
carbohydrates; 22 g total fat; 52 mg cholesterol; and 1,367 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books
and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987.
Pg. 55. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
Source from luhu.jp
noodles. Let stand until tender to bite (about 30 minutes); drain
well and set aside.
Meanwhile, combine radishes, salt and 4 tb. of the vinegar. Let stand
until radishes are limp (about 30 minutes). Drain radishes, rinse
well under cold running water, and drain again; set aside.
In a wok or wide frying pan, combine remaining 2 tb. vinegar, sugar,
2 tb. of the fish sauce and 1/4 tsp. of the crushed red pepper. Bring
to a boil over high heat, stirring until sugar is dissolved. Pour
over noodles and add radishes; mix lightly until well coated.
Mound noodle mixture on one side of a large platter or on individual
plates. Arrange bean sprouts on other side. Garnish with mint leaves.
Place wok or frying pan over high heat. When pan is hot, add oil;
then add steak slices, garlic, remaining 2 tb. fish sauce and
remaining 1/4 tsp. crushed red pepper. Cook, stirring, until meat is
no longer pink (3 to 4 minutes). Remove from heat and stir in onions.
Spoon meat mixture over noodles and bean sprouts; serve immediately.
Pass peanuts and lime wedges at the table.
Yield: 4 to 6 servings.
Nutritional analysis (per serving): 494 calories; 25 g protein; 49 g
carbohydrates; 22 g total fat; 52 mg cholesterol; and 1,367 mg sodium.
From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books
and Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987.
Pg. 55. ISBN 0-376-02608-1. Electronic format by Cathy Harned.
Source from luhu.jp