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Ingredients
Beef and Rice Noodle Salad
- Ingredients
- 4 Steak fillet (ready for cooking, á 160 g)
- 2 Red paprika
- 2 Red onions
- ½ bunch cilantro
- 1 garlic clove
- 3 centimeters fresh ginger
- 400 grams Wide rice noodle
- 2 Tbsps Corn oil
- salt
- freshly ground peppers
- 1 tsp Palm sugar
- 1 Lime (juice)
- 2 Tbsps soy sauce (bright)
- 1 Tbsp Fish sauce (bright)
- 3 Tbsps sesame oil (bright)
Rinse the meat, pat dry and cut into large pieces. Rinse the peppers, cut in half, remove seeds and white ribs and cut into very thin strips. Peel the onions, halve and cut into thin strips. Rinse the cilantro, shake dry and pluck off the leaves. Peel and finely chop the garlic and ginger.
Cook the pasta in a pot of boiling salted water until al dente.
Heat 1 tablespoon of oil in a wok or large skillet and brown the meat on all sides, season with salt and pepper. Remove and keep warm.
Add the remaining oil to the wok and sauté the vegetables along with the garlic and ginger. Add the cilantro and toss ot combine. Cut the meat into thin slices and mix with the vegetables. Season with salt and pepper.
For the vinaigrette: In a bowl, mix the sugar with the lime juice, soy sauce, fish sauce and oil. Drain the pasta and mix with the vinaigrette. Season to taste, spread on plates and serve topped with the meat and vegetables. Serve immediately.
(Percentage of daily recommendation)
| Calorie | 746 cal. | (36 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 2.6 g | (9 %) |