Side Pannel
Spiced Beef and Rice Stick Salad
Spiced Beef and Rice Stick Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef, Pasta, Main Dish
Ingredients List
- 8 oz Dry rice sticks
- -- (rice noodles or mai fun)
- 1 c Thinly sliced radishes
- 2 tb Salt
- 6 tb White wine vinegar
- 1/4 c Sugar
- 4 tb Fish sauce or soy sauce
- 1/2 ts Crushed red pepper
- 1/2 lb Bean sprouts
- -- rinsed and drained
- 1 c Fresh mint leaves
- 1/4 c Salad oil
- 1 1/2 lb Beef sirloin steak
- -- trimmed of fat
- -- thinly sliced
- 8 To 10 large garlic cloves
- -- minced or pressed
- 1/4 c Sliced green onions
- 1/2 c 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.
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.
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