Spiced beef and rice stick salad

1 batch

Ingredients

Quantity Ingredient
8 ounces Dry rice sticks (rice noodles or mai fun)
1 cup Thinly sliced radishes
2 tablespoons Salt
6 tablespoons White wine vinegar
¼ cup Sugar
4 tablespoons Fish sauce or soy sauce
½ teaspoon Crushed red pepper
½ pounds Bean sprouts rinsed and drained
1 cup Fresh mint leaves
¼ cup Salad oil
1½ pounds Beef sirloin steak trimmed of fat thinly sliced
8 To 10 large garlic cloves minced or pressed
¼ cup Sliced green onions
½ cup Coarsely chopped roasted peanuts
Lime wedges

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 ¼ 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 ¼ 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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