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
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Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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This Recipe for Spiced Beef & Rice Stick Salad is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Spiced Beef & Rice Stick Salad from the recipe cookbook of Recipes-to-go (Beef)
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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.
Serves: 1
Spiced Beef & Rice Stick Salad Recipe brought to you by Recipes To-Go