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VIETNAMESE
SALAD WITH MINT
200g rice
vermicelli noodles
350g beef rump steak, thinly sliced
6 cloves garlic, crushed
2 tablespoons fish sauce
1 teaspoon grated fresh ginger
1/2 medium daikon
2 cups snow pea sprouts
2 teaspoons peanut oil
1/4 cup chopped fresh Vietnamese mint
1/4 cup unsalted roasted cashews
2 small red chilies, seeded, finely chopped
Place noodles
in heatproof bowl, cover with boiling
water, stand 5 minutes; drain. |
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Combine beef,
garlic, sauce and ginger in large bowl, mix
well; cover, refrigerate 3 hours or overnight.
Cut daikon into thin strips; combine in large
bowl with snow pea sprouts.
Heat oil in wok
or large pan, stir-fry beef mixture in batches
until beef is browned and tender.
Combine beef mixture
with vegetable mixture, noodles, mint, cashews
and chili.
Serves 8.
Per serving: 7.1g
fat, 181 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
