Asian beef salad

This was a dinner last week, on one of the few days I've been at home lately - I have been very busy. We got bok choy (pak choy/pak soi - this Chinese vegetable has a lot of spellings) in our organic produce box last week. While I really wanted to attempt to make char sui (Cantonese BBQ pork) served with rice and bok choy - one of our Hong Kong favorites - I had neither the energy nor the time to run around looking for all the required ingredients. Uppsala lacks a Chinatown...

So instead, I made a beef and rice vermicelli salad. It incorporates a lot of flavors used in various Asian kitchens, but is in no way authentic. It's like Jamie Oliver once said: it's got a little Asian fusion thingie going!

I'm not giving you any amounts this time cause I have no idea how much I used. But this is what went into the salad

Thin rice noodles (vermicelli)
Thinly sliced beef ("lövbiff" in Swedish)
Salt and black pepper for seasoning the meat
Alfalfa sprouts
Bok choy
Fresh cilantro
Freshly squeezed lime juice

Cook the rice noodles as directed on your package*. Cut the beef into bite sized pieces if needed. Fry the beef quickly in a hot pan with some butter - do not overcook cause then it will get dry and stringy. Season with salt and pepper. Cut off the hard stems of the bok choy and toss it around in a hot pan with some butter until it gets soft. Dice the mango and chop the peanuts coarsely. Mix all the ingredients into a salad and pour the lime juice over it. We ate this with chopsticks (to maintain our skill level) and I'm happy to report that I can still pick up peanuts with chopsticks!

*Does anyone have a tip on how to prevent the noodles from sticking together in a big lump once they're cooked? I really want to make a Vietnamese salad based on cold vermicelli, but I don't want it to be a cold lump of vermicelli...

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