Meat/Lemon Grass Beef Noodle Salad

A: 2T sugar
    2T brown sugar
    3T rice vinegar
    4T lime juice
    1T fish sauce
    1T nutritional yeast
    2c garlic, minced
    1" ginger root, minced
    2-3 chiles, red and green, thinly sliced
    1/3C water
B: 1# beef skirt
C: 3T lemon grass, minced
    1T brown sugar
    3c garlic, minced
    1t fish sauce
D: 12oz rice noodles
E: 1 head lettuce, preferably boston
F: 4 green onions, slivered
    1 carrot, finely julienned
    1 cucumber, peeled, cored and cut into half-crescents
    2 radish, thinly sliced
    4T roasted peanuts, crushed
    Bean sprouts
    Basil and cilantro leaves
1. Combine (A) and reserve (can be prepared 1-2 days ahead).
2. Cut (B) into small, 1/4" wide strips across meat grain.
3. Combine (B) and (C), pressing seasoning into meat, and allow to stand for at
    least 15 minutes.
2. Place (D) into a pot, cover with water, bring to boil and remove from heat.
    Drain and rinse in cold water after 6 minutes.
4. Stir-fry meat in wok wih oil at high temperature, just until lightly
    browned, a few minutes.
5. Assemble plates starting with (E), topping with (D), adding (F) and finally
    the beef. Ladle some of (A) over each plate and serve (A) as dipping sauce.

Servings: 8

$Id: lemon_grass_beef_noodle_salad,v 1.4 2018/12/02 18:49:03 deaven Exp $

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