Dianes Asian Beef Salad

Prep Time: 0 Minutes

Cook Time: 15 Minutes

Ready In: 15 Minutes

Servings: 4

This is a wonderfully cool salad for a warm summer evening. The various colors speak of healthy eating. My husband loves it and so do I. It is attractive and tasty enough to serve guests

Ingredients:

2 cups lettuce (of your choice)

1/2 cup sliced red cabbage

1/2 red pepper (capsicum) cleaned and thinly sliced

1/2 yellow pepper (capsicum) cleaned and thinly sliced

2 button white mushrooms thinly sliced

1 large red onion slice (about 1/4 inch thick) cut into 8 sections and separated

1/2 cup celery thinly sliced and cut into 1 inch pieces.

coriander sprigs

100 grams of rice vermicelli prepared according to package directions

1/2 pound of beef (any beef can be used such as sirloin beef -- i prefer a better cut) you can marinate the meat if you like it spicy.

dressing

3 ounces of rice vinegar

1 ounce of soy sauce (i prefer low salt)

1/4 tsp ground ginger

1 clove garlic pressed

2 tbs sugar

4 ounces of vegetable oil

2 ounces of sesame oil

mix all of the above together and refrigerate.

Directions:

1. Prepare the Vermicelli per package directions drain and set aside.
2. Mix the lettuce and red cabbage together and set aside.
3. Either grill or pan fry the beef until it is done. I like a medium rare meat.
4. Let cool slightly and slice into thin pieces.
5. Place the Vermicelli on the plate, add some of the lettuce and decorate with the red and yellow capsicum, mushrooms, celery and onion. Lay slices of beef around the edge of the salad. Top with sprigs of fresh coriander. Mix the dressing thoroughly and poor over the salad. Serve immediately.

By RecipeOfHealth.com