Title: Spiced Beef and Rice Stick Salad
Categories: Beef Salad
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 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.

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.

previous

next