Beef salad with cellophane noodles
Enjoy a refreshing and flavorful Beef Salad with Cellophane Noodles. This delectable recipe features tender beef fillets, crunchy Chinese peas, cherry tomatoes, and mung beans combined with aromatic spearmint and a dash of heat from red hot chili peppers. Infused with a savory mix of brown sugar, lemon juice, fish sauce, and soy sauce, this salad is perfect for a healthy and satisfying meal. Easy to make and packed with vibrant ingredients, it's a delightful addition to your culinary repertoire.
- 10 Jun 2024
- Cook time 10 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Beef salad with cellophane noodles is a delightful and refreshing dish, blending the savory flavors of tender beef fillets with the fresh crunch of vegetables and the spice of red hot chili peppers. Perfect for a light, yet satisfying meal, this salad combines various textures and tastes that will excite your palate.
Ingredients:
Instructions:
- Cook the rice noodles according to the package instructions until tender. This usually involves soaking them in hot water for a few minutes. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the beef fillets with a pinch of salt and pepper.
- Sear the beef fillets in the hot skillet for about 3-4 minutes on each side, or until they reach your preferred level of doneness.
- Remove the beef from the skillet and let it rest for 5 minutes before slicing thinly.
- While the beef is resting, blanch the Chinese peas in boiling water for 1-2 minutes until tender but still crisp. Immediately transfer them to a bowl of ice water to stop the cooking process. Drain once they are cooled.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, brown sugar, lemon juice, fish sauce, and soy sauce until the sugar is dissolved and the mixture is well combined.
- In a large bowl, combine the cooked rice noodles, Chinese peas, cherry tomatoes, mung beans, and spearmint.
- Add the thinly sliced beef and the red hot chili peppers to the salad.
- Pour the dressing over the salad and toss everything together gently to ensure all the ingredients are well coated with the dressing.
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional spearmint and chili peppers if desired.
- Serve immediately while the beef is still slightly warm, and enjoy!
Tips:
- Cook beef to your desired level of doneness.: Whether you prefer your beef rare, medium, or well-done, make sure to adjust cooking times accordingly. Let the beef rest for a few minutes before slicing to retain its juices.
- Do not overcook the rice noodles.: Rice noodles can become mushy if overcooked. Follow the package instructions closely and rinse the noodles under cold water immediately after cooking to stop the cooking process.
- Prepare vegetables ahead of time.: Chop and prepare all vegetables in advance so that they retain their freshness and crunch. This also makes the assembly of the salad quicker and more efficient.
- Balance the flavors in the dressing.: Taste the dressing and adjust the balance of sweet, sour, salty, and spicy to your liking. If the dressing is too strong, you can dilute it with a bit of water.
- Garnish with fresh herbs right before serving.: Add the spearmint or any other fresh herbs just before serving to ensure they remain vibrant and don’t wilt.
This beef salad with cellophane noodles is not only delicious but also packed with fresh ingredients that make it a nutritious choice. The combination of savory beef, fresh greens, and a hint of spiciness creates a well-balanced dish that can be enjoyed any time of the year. Follow these tips to ensure your salad turns out perfectly every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 50g | 33% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.30g | 6% |
| Sugar 6g | 6% |
| Fat | |
| Fat 20g | 23% |
| Saturated 6g | 20% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 50ug | 6% |
| Choline 120mg | 23% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.74mg | 57% |
| Vitamin B3 10mg | 65% |
| Vitamin B6 1.36mg | 80% |
| Vitamin B9 50ug | 12% |
| Vitamin B12 7ug | 286% |
| Vitamin C 55mg | 60% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.28mg | 0% |
| Iron, Fe 6mg | 59% |
| Magnesium, Mg 54mg | 13% |
| Phosphorus, P 480mg | 39% |
| Potassium, K 950mg | 28% |
| Selenium, Se 44ug | 80% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 7mg | 67% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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