Asian steak & asparagus noodle salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Asparagus |
| 2 | Carrots | |
| 2 | teaspoons | Vegetable oil |
| ¾ | pounds | Beef sirloin, strips |
| 3 | cloves | Garlic, minced |
| 1 | teaspoon | Cumin, ground |
| ½ | teaspoon | Chili paste or hot sauce |
| 1 | tablespoon | Lime juice |
| ½ | pounds | Wide rice stick noodles |
| Coriander leaves | ||
| ⅓ | cup | Peanut butter |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Lime juice |
| 1 | tablespoon | Sesame oil |
| 2 | tablespoons | Water |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Chili paste |
| 1 | clove | Garlic |
| ¼ | cup | Fresh chopped Coriander |
Directions
DRESSING
Cut asparagus diagonally into 1½ inch lenths. Peel and slice carrots diagonally.
DRESSING: In salad bowl, whisk peanut butter, soy sauce, lime juice, water, oil, sugar, chili paste and garlic; stir in coriander.
In wok, heat oil over high heat; stir-fry beef, garlic, cumin and chili paste for 2-3 minutes or until beef is browned but still pink inside. Add lime juice; stir-fry for 15 seconds. Add to dressing and toss to coat.
In large pot of boiling salted water, cook noodles, asparagus and carrots for 4 minutes or until noodles are firm and vegetables are tender crisp. Drain and cool under running water; drain again and add to bowl. Toss with beef mixture until coated. Garnish with coriander Approx. 540 cal, 33 g pro, 19 g fat, 61 g carb, excellent source of iron, high source fiber
Typed by James Lowey