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Ingredientes
- 1/2 lb medium dry rice sticks
- 1 Tbsp. vegetable oil plus extra
- Â Â if necessary
- 1 Tbsp. Peanut, Garlic, And Chili Paste (see recipe)
- 10 ounce beef sirloin sliced thinly
- Â Â against the grain
- 2 x scallions root ends and
- Â Â tough green tops removed, cut 1 1/2"-long
- Â Â pcs, and halved lengthwise
- 1 c. mung bean sprouts root ends trimmed
- Â Â Fish sauce (nuoc mam) to taste
Direcciones
- Put the rice sticks in a bowl with lukewarm water to cover. Let stand till pliable, about 20 min, and drain.
- Heat 1 Tbsp. oil in a wok over high heat. Stir-fry the beef and scallions till just cooked, about 5 min. Transfer to a plate.
- Heat the Sate in the wok till fragrant, about 1 minute, add in the rice noodles, and stir-fry, making sure each strand is proportionately coated (if the noodles start to stick to each other or possibly the bottom of the wok, add in a little more vegetable oil), till cooked through, about 7 min.
- Add in the beef and scallions to the noodles, then the mung bean sprouts; season to taste with the fish sauce and continue stir-frying till well mixed, 1 to 2 min. Transfer to a platter and serve warm.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 389 | |
| Calories from Fat 123 | 32% |
| Total Fat 13.71g | 17% |
| Saturated Fat 4.08g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 32mg | 11% |
| Sodium 46mg | 2% |
| Potassium 298mg | 9% |
| Total Carbs 45.68g | 12% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.16g | 0% |
| Protein 18.64g | 30% |
