Spiced Beef And Rice Stick Salad

Recipe Ingredients

8 oz	227g	Dry rice sticks - rice noodles
1 cup	237ml	Thinly sliced radishes
2 tablespoons	30ml	Salt
6 tablespoons	90ml	White wine vinegar
1/4 cup	49g / 1.7oz	Sugar
4 tablespoons	60ml	Fish sauce or soy sauce
1/2 teaspoon	2.5ml	Crushed red pepper
1/2 lb	227g / 8oz	Bean sprouts - - rinsed drained
1 cup	40g / 1.4oz	Fresh mint leaves
1/4 cup	59ml	Salad oil
1 1/2 lbs	681g / 24oz	Beef sirloin steak - trimmed of fat thinly sliced
8		Garlic cloves - - minced (large)
1/4 cup	15g / 0.5oz	Sliced green onions
1/2 cup	73g / 2.6oz	Roasted peanuts - coarsely chopped
		Lime wedges

Recipe 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 tbs 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 tbs vinegar, sugar, 2 tbs 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 tbs 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.

Source:
Linda Persall

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