Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997

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Yield:
4 servings (serving size: 2 cups bean sprout mixture, 2/3 cup beef mixture, 1 cup rice vermicelli)
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Ingredients

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Directions

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  • Trim fat from beef. Cut across grain into thin slices; set aside.

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  • 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.

Nutrition Facts

360 calories; calories from fat 34%; fat 13.7g; saturated fat 4.7g; mono fat 4.8g; poly fat 2.6g; protein 27.1g; carbohydrates 34.3g; fiber 4.5g; cholesterol 53mg; iron 4.9mg; sodium 423mg; calcium 62mg.
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