VIETNAMESE-STYLE RICE-NOODLE AND STEAK SALAD
Fish sauce and chilies play up the beefy nuances while peanuts add texture and a warm, toasted flavor to this Vietnamese-inspired cold steak and rice noodle salad. Use thin rice sticks to keep things as speedy as possible. They complement the flavors of the sauce and can be soaked instead of boiled.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the rice sticks in large bowl. Cover completely with boiling water and let stand until softened, about 10 minutes. Drain well.
- In a mortar and pestle (or small-capacity blender), mash the garlic, jalapeño and sugar to a paste. Transfer to a small bowl; whisk in the fish sauce, 1/4 cup water and lime juice. Toss some of the dressing, a few tablespoons at a time, with the noodles, tasting as you go, until the flavor is to your liking; use up to half the dressing. Add 6 tablespoons nuts, 1 tablespoon mint and 1 tablespoon basil. Toss well.
- Whisk the peanut oil into the remaining dressing. In a large bowl, toss together the radicchio, remaining 1 cup mint, remaining 1 cup basil and cucumber. Pour enough dressing over the salad to lightly coat the greens; reserve some dressing for the meat.
- Arrange the salad on a large platter. Top with the noodles. Arrange the steak over the noodles and spoon additional dressing over the meat if desired. Garnish with the remaining 2 tablespoons peanuts and cilantro, if using.
Nutrition Facts : @context http, Calories 487, UnsaturatedFat 19 grams, Carbohydrate 39 grams, Fat 29 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 1581 milligrams, Sugar 7 grams, TransFat 1 gram
VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it's an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Categories dinner, lunch, pastas, salads and dressings, main course
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
- Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
- Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
- Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
- Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
- Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.
VIETNAMESE STEAK NOODLE SALAD
Steps:
- 1. Bring a large pot of water to a boil. Preheat broiler with rack 4 in. from heating element. 2. Meanwhile, put steak in a medium bowl and pour in 2 tbsp. soy sauce, turning steak to coat. Let sit for a few minutes. Make dressing: In a small bowl, combine lime juice, fish sauce, sugar, chile, and remaining 1 tbsp. soy sauce; set aside. 3. Cook noodles in boiling water until tender, about 2 minutes, then drain. 4. Broil steak on a broiler pan, turning once, until done the way you like, about 12 minutes for medium-rare. Let rest 10 minutes, then slice thinly. 5. Meanwhile, in a small saucepan, heat oil until it registers 350° on a candy thermometer. Dust shallots evenly in flour to coat and cook in oil, carefully stirring, until browned, about 4 minutes. Transfer to paper towel to drain. 6. In a large bowl, combine noodles, sliced steak, herbs, and half the reserved dressing. Divide mixture among 4 plates, sprinkle evenly with shallots, and serve remaining dressing on the side. Note: Nutritional analysis is per serving. Nutritional Information (Amount per serving) Calories: 380 Calories from fat: 38% Protein: 26g Fat: 16g Saturated fat: 5.3g Carbohydrate: 33g Fiber: 0.6g Sodium: 1865mg Cholesterol: 94mg Sunset APRIL 2010
MISO STEAK WITH NOODLE SALAD
Looking for a quick, nutritious dish for busy days? Try our speedy, easy miso steak with a noodle and veg salad - it's healthy, low in calories and tastes great
Provided by Sara Buenfeld
Categories Dinner
Time 20m
Number Of Ingredients 15
Steps:
- For the salad, simmer the broccoli in a large pan of boiling water for 3-4 mins. Meanwhile, cook the noodles following pack instructions, then drain both and set aside.
- For the dressing, whisk the miso paste in a large bowl with the lemon juice, vinegar, ginger and oil. Toss with the cooked broccoli, noodles, red onion, carrots, tomatoes and sesame seeds.
- For the steak, heat a wok or frying pan over a medium heat and briefly stir-fry the garlic and ginger until they begin to colour. Add the steak and stir-fry for a few minutes until brown. Pile half on top of the noodle salad. Add the miso to the wok with 2 tbsp water to lift the ginger and garlic from the pan, then spoon over the meat. Serve half and chill the rest for another day. You can enjoy the leftovers chilled or reheat in the microwave or oven until warmed through. Will keep chilled for two days.
Nutrition Facts : Calories 396 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 10 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
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