Asian steak & asparagus noodle salad

Yield: 4 Servings

Measure Ingredient
1 pounds Asparagus
2 \N 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
\N \N 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


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

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