Yield: 4 Servings
| Measure | 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 |
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