Recipe for Thai Beef Salad With Cucumber Dressing


1 pkg ramen noodles
1 medium cucumber; coarsely chopped
1/2 cup onion; chopped
1/2 cup cilantro leaves; loosely packed
1 centiliter garlic; minced
1 tablespoon jalapeno; or green chili pepper, di
1/2 cup seasoned rice vinegar
----BEEF SALAD----
1 lb ground beef; extra lean or
1 lb steak; thinly sliced ribbons
1/2 red bell pepper; thin strips
1 hot red pepper; diced, opt'l
6 mushrooms; quartered
2 green onions; diag. cut in 1 pieces
1 centiliter garlic; minced
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce or fish sauce
1 salt and pepper
1 lettuce leaves
12 cherry tomatoes; halved
1 mint sprigs


Cook noodles and cool in a bowl of ice water. Set aside. Drain well just before using.

Prepare cucumber dressing: place chopped cucumbers, onions, cilantro, garlic, and peppers on a food processor and process 1 min. Spoon into a bowl and stir in vinegar; set aside.

Brown ground beef or steak slices [use a little oil with the steak] in a medium skillet and drain. Add red peppers, mushrooms, onions and garlic; cook until tender. Stir in vinegar and soy/fish sauce; season with salt and pepper to taste.

Arrange lettuce leaves on four plates; top with noodles and the beef mixture. Garnish with tomatoes and mint. Serve with the Cucumber dressing.

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