Recipe for Ginger Beef and Glass Noodle Salad 
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Yield:
1
Ingredients:
Amount Ingredient
3 stalk fresh lemongrass, outer leaves discarded
6 x garlic cloves, minced
1 x 30 grams piece fresh ginger
3 tbl Thai fish sauce
2 tbl soy sauce
1 tbl Palm sugar, (or brown sugar)
300 gm dried rice stick or rice vermicelli
2 tbl Thai fish sauce
2 tbl rice wine vinegar
2 tbl sweet chilli sauce
two limes, juice of
2 tbl vegetable oil
1/2 tsp Asian sesame oil
500 gm finely sliced beef, (see introduction)
10 x Thai basil leaves, finely sliced
10 x Vietnamese mint leaves, finely sliced
10 x mint leaves, finely chopped
1/2 cup fresh coriander leaves
1 x continental cucumber, peeled, seeded and finely sliced
1 x handful snow pea shoots or other Asian greens
2 x fresh red chillies, seeded and finely sliced
Instructions:
Instructions: Finely mince the trimmed lemongrass, garlic and ginger and mix with the fish sauce, soy sauce and palm sugar . Separate the finely sliced beef and toss thoroughly with the marinade, making sure that all of the beef has been coated with the marinade. Allow to marinate for at least an hour or overnight.

Fill a large bowl with hot (not boiling) water and immerse the noodles completely. Soak the noodles for 15 minutes or until they are soft then rinse well in cold water, drain well and set aside.

Whisk together the Thai fish sauce, rice wine vinegar, sweet chilli sauce and lime juice and set aside.

Heat the oils in a wok or frypan and drain the beef from the excess marinade.

Stir-fry the beef quickly over a high heat just until cooked through, about 2 minutes.

In a large bowl, immediately toss the cold noodles, hot beef, herbs, cucumber, snow pea shoots, chillies and daikon until thoroughly mixed. Drizzle over the dresssing and continue tossing until all tthe ingredients have been coated with the dressing.

Serve at room temperature, garnished with extra coriander leaves.

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