LauraBL
05-14-2003, 07:39 AM
I made this last night and it's definitely a repeater. I don't make beef very often but it sure tastes great when we have it! I'm not sure where I got this recipe..InStyle mag?. It's supposed to be from "Republic" restaurant in NYC(which is a great place to get some noodles or some Watermelon Gazpacho). I didn't use 1/4 cup of oil. It seemed unnecessary in a nonstick skillet. I'm sure the 2 T. mixed in with the beef is probably more than enough oil. The dish looked so pretty with the dark beef, red tomatoes, and all the green from cukes, basil, and onions.
Laura
* Exported from MasterCook *
Vietnamese Noodles with Beef
Recipe By :N.Y.C.'s "Republic" restaurant
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound tenderloin, beef -- sliced
1/4 cup vegetable oil -- divided
salt and pepper -- to taste
5 tablespoons beef broth
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons sugar
2 teaspoons chile paste
7 ounces rice sticks
3 scallions -- chopped
2 cups bean sprouts -- rinsed
1 cup cucumber -- seeded and chopped
1/4 cup fresh basil -- chopped
3 shallots -- diced
1 stalk lemongrass -- outer leaves discarded, lower stalks trimmed to 4", chopped fine
2 medium tomatoes -- sliced
1/4 cup unsalted peanuts, dry-roasted -- chopped
mint sprigs -- for garnish
In bowl combine beef, 2 T. oil, salt and pepper; set aside.
In small bowl combine beef broth, fish sauce, lime juice, sugar, chile paste.
Place rice sticks in large bowl of hot water, soak 10 minutes. Drain. Toss rice sticks with beef sauce mixture, scallions, sprouts, cucumber, and basil.
In medium skillet heat remaining oil. Add beef, shallots, lemon grass. Cook 2-3 minutes. Add tomatoes; cook 2-3 minutes more.
To serve, place rice stick mixture on platter; top with beef; sprinkle with peanuts. Garnish with mint sprigs.
Source:
"InStyle mag?"
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Per Serving (excluding unknown items): 468 Calories; 37g Fat (69.2% calories from fat); 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Laura
* Exported from MasterCook *
Vietnamese Noodles with Beef
Recipe By :N.Y.C.'s "Republic" restaurant
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound tenderloin, beef -- sliced
1/4 cup vegetable oil -- divided
salt and pepper -- to taste
5 tablespoons beef broth
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons sugar
2 teaspoons chile paste
7 ounces rice sticks
3 scallions -- chopped
2 cups bean sprouts -- rinsed
1 cup cucumber -- seeded and chopped
1/4 cup fresh basil -- chopped
3 shallots -- diced
1 stalk lemongrass -- outer leaves discarded, lower stalks trimmed to 4", chopped fine
2 medium tomatoes -- sliced
1/4 cup unsalted peanuts, dry-roasted -- chopped
mint sprigs -- for garnish
In bowl combine beef, 2 T. oil, salt and pepper; set aside.
In small bowl combine beef broth, fish sauce, lime juice, sugar, chile paste.
Place rice sticks in large bowl of hot water, soak 10 minutes. Drain. Toss rice sticks with beef sauce mixture, scallions, sprouts, cucumber, and basil.
In medium skillet heat remaining oil. Add beef, shallots, lemon grass. Cook 2-3 minutes. Add tomatoes; cook 2-3 minutes more.
To serve, place rice stick mixture on platter; top with beef; sprinkle with peanuts. Garnish with mint sprigs.
Source:
"InStyle mag?"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 468 Calories; 37g Fat (69.2% calories from fat); 21g Protein; 16g Carbohydrate; 2g Dietary Fiber; 65mg Cholesterol; 134mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0