Curry-Coconut Steak and Noodle Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 ounces thick or thin rice-flour noodles (ban pho) 2-3 tablespoons green curry paste (such as Thai Kitchen) 1 cup light coconut milk 1/4 cup chopped fresh cilantro, divided Zest and juice of 1 lime 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound beef sirloin fillet 3 scallions, halved, thinly sliced lengthwise 3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler 1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces) 1 tablespoon chopped peanuts Handful of fresh mint
1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.
Serving Size: Makes 4 servings (serving size: 4 ounces steak and 2 cups noodle salad)
Number of Servings: 4
Recipe submitted by SparkPeople user DENZELSIPES.
2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.
Serving Size: Makes 4 servings (serving size: 4 ounces steak and 2 cups noodle salad)
Number of Servings: 4
Recipe submitted by SparkPeople user DENZELSIPES.
Nutritional Info Amount Per Serving
- Calories: 444.2
- Total Fat: 22.9 g
- Cholesterol: 100.8 mg
- Sodium: 327.9 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 3.2 g
- Protein: 37.9 g
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