Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Bloom the ginger, garlic, and curry powder by warming them in oil to round out flavors. Ingredients:
1 (8-ounce) boneless sirloin steak |
1 1/2 teaspoons kosher salt, divided |
8 ounces uncooked soba noodles |
8 cups coarsely chopped bok choy |
1 pound bagged prewashed spinach |
1/2 cup light coconut milk |
2 tablespoons fresh lime juice |
2 tablespoons lower-sodium soy sauce |
1 tablespoon rice vinegar |
1 teaspoon honey |
1/2 teaspoon freshly ground black pepper, divided |
2 tablespoons peanut oil, divided |
1 tablespoon chopped peeled fresh ginger |
1 tablespoon sliced garlic |
1 1/2 teaspoons madras curry powder |
1 tablespoon sesame seeds, toasted |
Directions:
1. Place beef in freezer.
2. Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; drain well.
3. Combine 1/4 teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
4. Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well.
5. Heat a large, heavy skillet over high heat. Cut beef across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until done. Add beef to pasta mixture; toss well. Sprinkle with sesame seeds.
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