Spiced beef & rice stick salad
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Spiced beef & rice stick salad
  Beef    Rice    Salad    Pasta  
Last updated 6/12/2012 1:24:08 AM. Recipe ID 57543. Report a problem with this recipe.
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      Title: Spiced beef & rice stick salad
 Categories: Beef, Harned 1994, Herb/spice, Main dish, Pasta
      Yield: 1 Batch
      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
           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.
  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.

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Recipe ID 57543 (Apr 03, 2005)

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