VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD - NYT COOKING
Bun bo xao, a zesty stir-fry of marinated beef hot from the wok paired with room temperature rice noodles, makes a satisfying main-course salad year-round. Dressed with a classic Vietnamese dipping sauce and topped with roasted peanuts, the flavors are clean, bright and restorative. Yes, this recipe calls for a lot of ingredients, but the prep is simple, and it’s an easy introduction to Vietnam cooking for the uninitiated.
Provided by David Tanis
Total Time 1 hours
Yield 4 servings
Number Of Ingredients 24
Steps:
- Make the dipping sauce:
THAI BASIL BEEF WITH COCONUT RICE RECIPE - FOOD NETWORK
Provided by Food Network Kitchen
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
- Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
- Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
Nutrition Facts : Calories 700, FatContent 44 grams, SaturatedFatContent 24 grams, CholesterolContent 77 milligrams, SodiumContent 713 milligrams, CarbohydrateContent 48 grams, FiberContent 1 grams, ProteinContent 29 grams, SugarContent 7 grams
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THAI BASIL BEEF WITH COCONUT RICE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Cuisine asian
Calories 700 per serving
Reviews 4.3
Total Time 35 minutes
Cuisine asian
Calories 700 per serving
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
See details
THAI BASIL BEEF WITH COCONUT RICE RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 35 minutes
Cuisine asian
Calories 700 per serving
Reviews 4.3
Total Time 35 minutes
Cuisine asian
Calories 700 per serving
- Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.
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