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Thai Steak and Pasta With Peanut--Pepper Dressing Recipe

Thai Steak and Pasta With Peanut--Pepper Dressing Recipe

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Thai Steak and Pasta With Peanut--Pepper Dressing

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Ingredients:

Serving

4 oz fine noodles, broken (2 1/2 cups) or 4 oz fusilli (2 1/2 cups)
1/3 cup salad oil
3 tbsp soy sauce
2 tbsp peanut butter, your choice
1 tbsp chopped fresh lemongrass or 1 tbsp snipped cilantro
2 garlic cloves, minced
1/4 tsp red pepper flakes (or more or less )
1 lb beef top sirloin steak, cut about 1-inch thick
5 cups savoy cabbage (5 cups of 1 or mixed) or 5 cups chinese cabbage (5 cups of 1 or mixed) or 5 cups spinach (5 cups of 1 or mixed) or 5 cups spinach (5 cups of 1 or mixed) or 5 cups romaine lettuce (5 cups of 1 or mixed) or 5 cups bok choy (5 cups of 1 or mixed)
1/2 cup carrot, shredded
4 green onions , cut lengthwise, into fourths
1/2 cucumber (peeled or not, up to you )
1 medium summer squash , cut into thin strips
1/4 cup peanuts, chopped
whole fresh hot red chili pepper (optional)

Directions:

Cook noodles in boiling salted water according to package instructions,, chill drain,cover.
For dressing:place vinegar, salad oil, soy sauce, peanut butter, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl. Cover and blend or process until mixture is combined.
Trim excess fat from meat; place meat in a shallow dish. Add 1/3 cup of the dressing; turn once. Cover, marinate in the refrigerator for 2 hours or let stand at room temperature for 30 minutes. Refrigerate remaining dressing until ready to serve.
Drain meat, discarding marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12-15 minutes for medium doneness, turning once halfway through th grilling time. Cut into thin strips.
Meanwhile, combine noodles, cabbage, carrot, and green onions in a mixing bowl. Add about 1/4 cup of the remaining dressing. Toss to coat well.
Arrange the noodle mixture on 4 salad plates; top with warm meat, cucumber and spinach. Drizzle with remaining dressing; sprinkle with chopped peanuts. Garnish each.
Serving with with whole, fresh hot chili pepper (if desired).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	661.5 Kcal (2770 kJ)
Calories from fat	359.26 Kcal
		% Daily Value*
Total Fat	39.92g	61%
Cholesterol	124.84mg	42%
Sodium	867.32mg	36%
Potassium	936.87mg	20%
Total Carbs	32.97g	11%
Sugars	5.27g	21%
Dietary Fiber	6.08g	24%
Protein	45.04g	90%
Vitamin C	31.1mg	52%
Vitamin A	0.2mg	5%
Iron	4.7mg	26%
Calcium	95.1mg	10%

Amount Per 100 g
Calories	198.55 Kcal (831 kJ)
Calories from fat	107.83 Kcal
		% Daily Value*
Total Fat	11.98g	61%
Cholesterol	37.47mg	42%
Sodium	260.33mg	36%
Potassium	281.21mg	20%
Total Carbs	9.9g	11%
Sugars	1.58g	21%
Dietary Fiber	1.83g	24%
Protein	13.52g	90%
Vitamin C	9.3mg	52%
Iron	1.4mg	26%
Calcium	28.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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