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Asian-style Rice Noodle Beef Salad

Asian Style Rice Noodle Beef Salad by The Culinary ChaseOur Asian experience seems like a lifetime ago but whenever we have a dish that reminds of food from that side of the globe, it almost feels like we’re back there.

Almost. I’ve made this Asian-style rice noodle beef salad many times in Hong Kong and Bangkok but last night, as we sat around the table, the aromas from the food immediately made us think of the past.  What’s your favorite food memory?

Serves 4
250g rice vermicelli noodles
2 tablespoons fish sauce
1 to 2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 teaspoon chili powder
250g thinly sliced raw beef (tip: freeze beef for an hour and use a mandoline)
1/2 red onion, thinly sliced
yellow and red cocktail tomatoes, halved
handful of fresh mint leaves
handful of fresh coriander

1. Place noodles in a bowl and cover with boiling water. Stir occasionally for 10 minutes or until softened. Drain.

2. In a small bowl, whisk together fish sauce, lime juice, sugar and chili powder until the sugar dissolves.

IMG_17133. In a hot large non-stick pan, flash-fry the strips of beef. You may need to do this in several batches as you want the meat to brown slightly.  Overcrowding the meat will produce steam and a horrible shade of grey. Place browned meat in a large bowl and repeat process until all the meat is cooked.

4. Combine noodles, beef, onion, tomato, mint, coriander and the dressing in a large bowl and toss until combined. Serve salad on plates and drizzle over any remaining dressing in the bottom of the bowl.

The Culinary Chase’s Note:
A super easy dish to whip up with amazing punches of flavor. Enjoy!

The post Asian-style Rice Noodle Beef Salad appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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