Healthy Recipes
Submit RecipeGluten free mung bean vermicelli beef salad
|4 ounces mung bean noodles|1 cup sliced onion|5 tablespoons fresh lime juice, divided|2 tablespoons fish sauce|2 teaspoons minced fresh garlic|3 tablespoons sugar, divided|½ teaspoon black pepper|1 pound beef steak|¼ cup hot water|¼ teaspoon crushed red pepper|3 ounces baby spinach (about 4 cups)|1 ¼ cups matchstick-cut carrots (4 ounces)|½ cup fresh cilantro leaves|Chill pepper slides to serve|Add extra salad if desired|2 tablespoons olive oil
|Combine 2 tablespoons lime juice, 1 tablespoon fish sauce, garlic, 1 1/2 tablespoons sugar, and black pepper. Add beef. Marinate for 15 minutes
|Bring a medium saucepan of water to a boil. Add noodles; cook 3 minutes. Drain; rinse under cold water. Drain.|Heat a wok or large skillet over high heat. Add oil; swirl. Add beef mixture; stir-fry 4 minutes. Set aside to cool down and cut the beef in thin slides
|In a large bowl: combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add remaining 3 tablespoons juice, remaining 1 tablespoon fish sauce, and crushed red pepper. Add noodles, onion, spinach, carrot, and cilantro; toss.
|Divide spinach mixture among 3 - 4 plates; top evenly with beef. Add chilli pepper slides
|Bring a medium saucepan of water to a boil. Add noodles; cook 3 minutes. Drain; rinse under cold water. Drain.|Heat a wok or large skillet over high heat. Add oil; swirl. Add beef mixture; stir-fry 4 minutes. Set aside to cool down and cut the beef in thin slides
|In a large bowl: combine remaining 1 1/2 tablespoons sugar and 1/4 cup hot water, stirring until sugar dissolves. Add remaining 3 tablespoons juice, remaining 1 tablespoon fish sauce, and crushed red pepper. Add noodles, onion, spinach, carrot, and cilantro; toss.
|Divide spinach mixture among 3 - 4 plates; top evenly with beef. Add chilli pepper slides