The Vermicelli, Beef and Thai Basil Salad Recip

Preparation times 20 minutes

Total cooking time: 10-15 minutes

Serves: 4



Ingredients for the vermicelli, beef and thai basil salad recipe:



125 g (4 oz.) dried rice vermicelli

600 g (1 1/4lb) rump steak

oil, for cooking

2-3 cloves garlic, thinly sliced

1 small red chilli, finely chopped

1 small red capsicum, thinly sliced

1 red onion, thinly sliced

1 cup (30 g/1 oz.) coriander leaves

1 cup (30 g/1 oz) Thai basil leaves or green basil leaves



Dressing for the vermicelli, beef and thai basil salad recipe:



1-2 cloves garlic, crushed

1 red chilli, chopped

2 tablespoons soy sauce

2 tablespoons lime juice

1 tablespoon fish sauce

3 tablespoons grated palm sugar



Directions for the vermicelli, beef and thai basil salad recipe:



1. Soak the noodles in hot water for 5 minutes, or until soft, Drain,



2. Combine the dressing ingredients) mix well and set aside,



3. Thinly slice the beef across the grain, Heat the wok until very hot, add 1 tablespoon of the oil and swirl it around to coat the side, Stir-fry the beef in 2 -- 3 batches for 2 minutes, or until just brown, yet still pink in patches. (Ensure the wok is hot before each addition.) Remove all the beef and set aside.



4. Heat another tablespoon of oil in the wok, then stir-fry the garlic, chilli, capsicum and onion for 2-3 minutes, or until soft but not browned.



5. Add the beef to the wok to just heat through quickly, then toss the mixture through the vermicelli. Pour on the dressing, and toss through the coriander and Thai basil leaves.



Nutritional Value for the vermicelli, beef and thai basil salad recipe:



Protein 40 g;

Fat 15 g;

Carbohydrate 35 g;

Dietary Fibre 2 g;

Cholesterol 100mg;

Energy 1795kj (425cal)



Shirley M. Duran is a mother of two and a cooking enthusiast and at her website you can find recipes like the rotisserie chicken recipe and others similar as well. For more informations you can visit: http://rotisseriechickenrecipe.info/



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