Spiced Beef And Rice Stick Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Beef, Harned 1994, Herb/spice, Main dish, Pasta | 1 | Batch | |
INGREDIENTS
| 8 | oz | Dry rice sticks |
| rice noodles or mai fun | ||
| 1 | c | Thinly sliced radishes |
| 2 | T | Salt |
| 6 | T | White wine vinegar |
| 1/4 | c | Sugar |
| 4 | T | Fish sauce or soy sauce |
| 1/2 | t | 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1833
Calories From Fat: 756
Total Fat: 104.1g
Cholesterol: 95.3mg
Sodium: 15674.2mg
Potassium: 3054.6mg
Carbohydrates: 268g
Fiber: 30.2g
Sugar: 63.3g
Protein: 63.2g