Curry-Coconut Steak and Noodle Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Curry-Coconut Steak and Noodle Salad calories by ingredient
Introduction
from Health.comGet all of the exotic flavors of takeout and the freshness of a home-cooked meal with this salad recipe. Plus, you can throw in whichever extra veggies you have in the refrigerator. from Health.com
Get all of the exotic flavors of takeout and the freshness of a home-cooked meal with this salad recipe. Plus, you can throw in whichever extra veggies you have in the refrigerator.
Number of Servings: 4
Ingredients
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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
Directions
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.