• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Spiced Beef and Rice Stick Salad

  • Recipe Submitted by on

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


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.

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