Hannaford homepage

0 items

{"allowOffScreenOverlay":false,"closeOnBackgroundClick":true,"onScreenPadding":10,"cssSelector":"ql-thumbnail","effectOnHideOptions":"{}","widgetClass":"OverlayWidget","effectOnShow":"slide","effectOnHideSpeed":"1200","captureClicks":true,"bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"dragByHandle":true,"dragByBody":false,"effectOnShowSpeed":"1200","effectOnHide":"slide","effectOnShowOptions":"{}"}

We're sorry, but the page you requested was not found.

The address may have been typed incorrectly, or the page may no longer exist.

Please check the address or go to our home page or site map, which we hope will help you find what you're looking for.

Southeast Asian Steak Salad
Online Circular Online Circular Videos Videos
  Category  Search  

 
Southeast Asian Steak Salad
.................................................................................
  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
Prep Time:
 15 minutes
Cook Method:
 chilled
Cook Temp:
Directions:
.................................................................................
It's easy to mix up a batch of this salad, and fun to vary the recipe to suit your taste. For vegetables, try shredded cucumber or jicama, or use peanuts instead of cashews.

1 1/2 cups cooked basmati rice
Leftover Slightly Spicy Steak
1 cup bean sprouts
1 scallion, green and white parts, finely chopped
1 cup finely shredded Napa cabbage
1/2 red bell pepper, chopped
1/2 cup chopped fresh cilantro
1/2 tsp. minced garlic
2 tsp. rice vinegar
1 Tbsp. lime juice
3 Tbsp. nuoc cham (Vietnamese dipping sauce), or nom pla (Thai fish sauce), both found in the International aisle
1 tsp. brown sugar
1/4 tsp. red pepper flakes
1 Tbsp. fresh mint or 1 tsp. crumbled dried mint
2 Tbsp. olive oil
1/2 cup roasted cashew halves or pieces

1. In a large bowl, combine rice, steak, bean sprouts, scallion, cabbage, bell pepper, and cilantro. Stir gently to mix ingredients well.
2. In a medium jar or plastic container with a tight-fitting lid, combine vinegar, lime juice, minced garlic, nuoc cham or nom pla, brown sugar, red pepper flakes, mint, and oil. Seal top, and shake vigorously. Drizzle dressing over rice mixture and stir well.
3. Pack salad in 4 containers. Divide cashews into 4 plastic bags. Pack in an insulated case with an ice pack and eat chilled.

Recipe courtesy of Hannaford fresh September-October 2008.
1 1/2 cup Basmati rice, cooked
1 cup Bean Sprouts, fresh
1 ea Scallions, white and light green parts, thinly sliced
1 cup Cabbage, napa, finely shredded
1/2 ea Red bell pepper, chopped
1/2 cup Chopped fresh cilantro
1/2 tsp Minced garlic
2 tsp Rice vinegar
1 Tbs Lime juice
1 1/2 oz nuoc cham
1 tsp Brown sugar
1/4 tsp Red pepper flakes
1 Tbs Mint, fresh
2 Tbs Olive oil
1/2 cup chopped dry roasted cashews


© 2010 Adplex