Thai beef salad with cucumber dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Ramen Noodles |
| 1 | medium | Cucumber; coarsely chopped |
| ½ | cup | Onion; chopped |
| ½ | cup | Cilantro leaves; loosely packed |
| 1 | pounds | Ground beef; extra lean OR |
| 1 | pounds | Steak; thinly sliced ribbons |
| ½ | Red bell pepper; thin strips | |
| 1 | Hot red pepper; diced, opt'l | |
| 6 | Mushrooms; quartered | |
| 2 | Green onions; diag. cut in 1\" pieces | |
| 1 | clove | Garlic; minced |
| 1 | tablespoon | Jalapeno; or green chili pepper, diced |
| ½ | cup | Seasoned rice vinegar |
| 1 | clove | Garlic; minced |
| 1 | tablespoon | Seasoned rice vinegar |
| 1 | teaspoon | Soy sauce or fish sauce |
| Salt and pepper | ||
| Lettuce leaves | ||
| 12 | Cherry tomatoes; halved | |
| Mint sprigs | ||
Directions
CUCUMBER DRESSING
BEEF SALAD
Cook noodles and cool in a bowl of ice water. Set aside. Drain well just before using.
Prepare cucumber dressing: place chopped cucumbers, onions, cilantro, garlic, and peppers on a food processor and process 1 min. Spoon into a bowl and stir in vinegar; set aside.
Brown ground beef or steak slices [use a little oil with the steak] in a medium skillet and drain. Add red peppers, mushrooms, onions and garlic; cook until tender. Stir in vinegar and soy/fish sauce; season with salt and pepper to taste.
Arrange lettuce leaves on four plates; top with noodles and the beef mixture. Garnish with tomatoes and mint. Serve with the Cucumber dressing.
367 cal, 21 g fat, 98 mg chol,313 mg sodium, 4.3 mg iron.
From the Treasury of Creative Cooking by The Editors of Consumer's Guide. Adapted and posted by Jim Weller.
Submitted By JIM WELLER On 12-12-95