Asian Crispy Beef Brown Rice Noodles & Loadsa Salad

By ltrodrigu

Ingredients

• 1 tablespoon unsalted peanuts
• 1 tablespoon sesame oil
• 2 whole star anise pods
• 1/2 pound lean ground beef
• 2 cloves garlic, finely chopped
• 1 (2-inch) piece fresh ginger, peeled and finely chopped
• 1 teaspoon honey
• 1 teaspoon fish sauce
• 1 teaspoon reduced sodium soy sauce
• Juice of 2 limes
• 5 ounces brown rice noodles
• Several large lettuce leaves, such as Bibb or Boston
• 1/2 pound mixed vegetables, such as carrots, radishes, watercress and spinach, cut into matchsticks
• 1 fresh red chili, finely sliced (seed chili if you prefer less heat)
• 2 scallions, ends trimmed and finely sliced
• A few sprigs of fresh cilantro

Details

Servings 2
Adapted from wsj.com

Preparation

Step 1

Lightly toast peanuts in a dry frying pan, then crush in a mortar and pestle. Set aside.

Heat sesame oil and star anise in a medium frying pan over medium-high heat. Add ground beef, breaking it apart with a wooden spoon, followed by half of garlic and ginger and honey. Stir-fry until beef crisps and is golden brown, 5 minutes. Set aside.

Meanwhile, make dressing: Use a mortar and pestle to crush remaining garlic and ginger into a paste. Add fish sauce, soy sauce and lime juice, muddling to make a dressing.

Cook noodles in a pot of boiling water according to package directions. Drain.

To serve, divide lettuce leaves vegetables and drained noodles between two plates. Spoon dressing over top. Top each with crispy beef, chilies, scallions and crushed peanuts and cilantro.