Asian steak & asparagus noodle salad

4 Servings

Ingredients

QuantityIngredient
1poundsAsparagus
2Carrots
2teaspoonsVegetable oil
¾poundsBeef sirloin, strips
3clovesGarlic, minced
1teaspoonCumin, ground
½teaspoonChili paste or hot sauce
1tablespoonLime juice
½poundsWide rice stick noodles
Coriander leaves
cupPeanut butter
¼cupSoy sauce
3tablespoonsLime juice
1tablespoonSesame oil
2tablespoonsWater
1teaspoonSugar
½teaspoonChili paste
1cloveGarlic
¼cupFresh 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