Spiced Beef & Rice Stick Salad 1 Recipe




Spiced Beef & Rice Stick Salad 1 Ingredients

8 oz 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 lb Bean sprouts rinsed and drained
1 cup Fresh mint leaves
1/4 cup 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 cup Sliced green onions
1/2 cup Coarsely chopped roasted
-peanuts
Lime wedges

A Recipe for
Spiced Beef & Rice Stick Salad 1

 

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Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




Spiced Beef & Rice Stick Salad 1

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Spiced Beef & Rice Stick Salad 1 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.
Submitted By CCH@SALATA.COM (CATHY HARNED) On 08 JAN 96 081003
~0800

Serves: 1

 

 

 

 

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