Thai beef salad with cucumber dressing

4 servings

Ingredients

Quantity Ingredient
1 pack Ramen Noodles
1 medium Cucumber; coarsely chopped
½ cup Onion; chopped
½ cup Cilantro leaves; loosely packed
1 pounds Ground beef; extra lean OR
1 pounds Steak; thinly sliced ribbons
½ Red bell pepper; thin strips
1 Hot red pepper; diced, opt'l
6 Mushrooms; quartered
2 Green onions; diag. cut in 1\" pieces
1 clove Garlic; minced
1 tablespoon Jalapeno; or green chili pepper, diced
½ cup Seasoned rice vinegar
1 clove Garlic; minced
1 tablespoon Seasoned rice vinegar
1 teaspoon Soy sauce or fish sauce
Salt and pepper
Lettuce leaves
12 Cherry tomatoes; halved
Mint sprigs

Directions

CUCUMBER DRESSING

BEEF SALAD

Cook noodles and cool in a bowl of ice water. Set aside. Drain well just before using.

Prepare cucumber dressing: place chopped cucumbers, onions, cilantro, garlic, and peppers on a food processor and process 1 min. Spoon into a bowl and stir in vinegar; set aside.

Brown ground beef or steak slices [use a little oil with the steak] in a medium skillet and drain. Add red peppers, mushrooms, onions and garlic; cook until tender. Stir in vinegar and soy/fish sauce; season with salt and pepper to taste.

Arrange lettuce leaves on four plates; top with noodles and the beef mixture. Garnish with tomatoes and mint. Serve with the Cucumber dressing.

367 cal, 21 g fat, 98 mg chol,313 mg sodium, 4.3 mg iron.

From the Treasury of Creative Cooking by The Editors of Consumer's Guide. Adapted and posted by Jim Weller.

Submitted By JIM WELLER On 12-12-95

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