Beef Thai Steak Salad w Peanut Pepper Dressing

* Exported from MasterCook *

Thai Steak Salad with Peanut-Pepper Dressing

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

Thai Steak and Pasta Salad with Peanut-Pepper Dressing

4 oz. fine noodles or fusilli pasta, broken (2-1/2 cups)
1/3 cup rice wine vinegar or cider vinegar
1/3 cup salad oil
3 Tbsp. soy sauce
2 Tbsp. peanut butter
1 Tbsp. chopped fresh lemongrass or snipped fresh cilantro
2 cloves garlic, minced
1/4 tsp. crushed red pepper
1 lb. boneless beef top sirloin steak, cut 1 inch thick
5 cups shredded Savoy or Chinese cabbage, spinach, romaine, and/or bok hoy
1/2 cup shredded carrot
4 green onions, cut lengthwise into fourths and bias-sliced into 1-inch pieces
1/2 of a medium cucumber, sliced
1 medium yellow summer squash, cut into julienne strips
1/4 cup chopped peanuts
Fresh red hot peppers (optional)

Cook noodles in boiling salted water according to the package directions. Drain; cover and chill.

For dressing:
In a blender container or food processor bowl combine vinegar, salad oil, soy sauce, peanut butter, lemon grass or cilantro, garlic, and crushed red pepper. Cover and blend or process till combined.

Trim excess fat from meat; place meat in a shallow dish. Add 1/3 cup dressing; turn once.

Cover; marinate in refrigerator for 2 hours or let stand at room temperature for 30 minutes.

Drain meat, discarding marinade. Place steak on the unheated rack of a broiler pan.

Broil 3 inches from heat for 12 to 15 minutes for medium doneness, turning once.

(Or, grill, uncovered, directly over medium coals for 12 to 15 minutes, turning once.) Cut into thin strips.

Meanwhile, in a mixing bowl combine noodles, cabbage, carrot, and green onions. Add about 1/4 cup of the remaining dressing; toss to coat.

Arrange the noodle mixture on 4 dinner plates; top with warm meat, cucumber, and squash. Drizzle with remaining dressing; sprinkle with chopped peanuts. If desired, garnish each serving with fresh hot peppers. Makes 4 main-dish servings.

Nutrition facts per serving: 478 cal., 24 g fat, 101 mg chol., 536 mg sodium, 33 g carbo., 4 g fiber, 36 g pro. Daily Value: 65% vit. A, 59% vit. C, 10% calcium, 36% iron.

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