Banh Bung (Warm Noodle Salad with Beef)
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Amount per serving
- Calories: 360
- Calories from fat: 34%
- Fat: 13.7g
- Saturated fat: 4.7g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 2.6g
- Protein: 27.1g
- Carbohydrate: 34.3g
- Fiber: 4.5g
- Cholesterol: 53mg
- Iron: 4.9mg
- Sodium: 423mg
- Calcium: 62mg
- 1 (3/4-pound) beef tenderloin
- 1 tablespoon oyster sauce
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon sugar
- 8 ounces uncooked fine rice vermicelli or spaghetti
- 1/2 cup light coconut milk
- 1 teaspoon vegetable oil
- Cooking spray
- 1 cup thinly sliced yellow onion, separated into rings
- 4 cups bean sprouts
- 2 cups julienne-cut peeled cucumber
- 1 cup thinly sliced green cabbage
- 1 cup julienne-cut carrot
- 20 basil leaves
- 2/3 cup Lime-Vinegar Sauce
- Trim fat from beef. Cut across grain into thin slices; set aside.
- Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
- Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
- Heat oil in a wok or large nonstick skillet coated with with cooking spray over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add beef; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
- Combine bean sprouts, cucumber, cabbage, carrot, and basil in a large bowl; toss gently. Spoon bean sprout mixture into each of 4 large shallow bowls; top with beef mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
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