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Receta Ginger Beef And Glass Noodle Salad

Name: Ginger Beef And Glass Noodle Salad
Ingredients: 3 stalk fresh lemongrass, outer leaves discarded; 6 x garlic cloves, chopped; 1 x 30 grams piece fresh ginger; 3 Tbsp. Thai fish sauce; 2 Tbsp. soy sauce; 1 Tbsp. Palm sugar, (or possibly brown sugar); 300 gm dry rice stick or possibly rice vermicelli; 2 Tbsp. Thai fish sauce; 2 Tbsp. rice wine vinegar; 2 Tbsp. sweet chilli sauce two limes, juice of; 2 Tbsp. 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 minced; 1/2 c. fresh coriander leaves; 1 x continental cucumber, peeled, seeded and finely sliced; 1 handf snow pea shoots or possibly other Asian greens; 2 x fresh red chillies, seeded and finely sliced; 1/2 x daikon, (white radish) finely julienned

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Ingredientes

3 stalk fresh lemongrass, outer leaves discarded
6 x garlic cloves, chopped
1 x 30 grams piece fresh ginger
3 Tbsp. Thai fish sauce
2 Tbsp. soy sauce
1 Tbsp. Palm sugar, (or possibly brown sugar)
300 gm dry rice stick or possibly rice vermicelli
2 Tbsp. Thai fish sauce
2 Tbsp. rice wine vinegar
2 Tbsp. sweet chilli sauce two limes, juice of
2 Tbsp. 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 minced
1/2 c. fresh coriander leaves
1 x continental cucumber, peeled, seeded and finely sliced
1 handf snow pea shoots or possibly other Asian greens
2 x fresh red chillies, seeded and finely sliced
1/2 x daikon, (white radish) finely julienned

Direcciones

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 which all of the beef has been coated with the marinade. Allow to marinate for at least an hour or possibly overnight.
Fill a large bowl with warm (not boiling) water and immerse the noodles completely. Soak the noodles for 15 min or possibly till they are soft then rinse well in cool 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 possibly frypan and drain the beef from the excess marinade.
Stir-fry the beef quickly over a high heat just till cooked through, about 2 min.
In a large bowl, immediately toss the cool noodles, warm beef, herbs, cucumber, snow pea shoots, chillies and daikon till thoroughly mixed. Drizzle over the dresssing and continue tossing till all tthe ingredients have been coated with the dressing.
Serve at room temperature, garnished with extra coriander leaves.