Yield: 4 Servings
|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|
|⅓ cup||Peanut butter|
|¼ cup||Soy sauce|
|3 tablespoons||Lime juice|
|1 tablespoon||Sesame oil|
|½ teaspoon||Chili paste|
|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