Curry-Coconut Steak and Noodle Salad

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You'll find rice noodles and curry paste in the Asian section of your grocery store.


  • 6 ounces thick or thin rice-flour noodles (ban pho)
  • 2-3 tablespoons green curry paste (such as Thai Kitchen)
  • 1 cup light coconut milk
  • 1/4 cup chopped fresh cilantro, divided
  • Zest and juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound beef sirloin fillet
  • 3 scallions, halved, thinly sliced lengthwise
  • 3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler
  • 1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces)
  • 1 tablespoon chopped peanuts
  • Handful of fresh mint


Cook Time:
Prep Time:

  1. 1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.
  2. 2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
  3. 3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
  4. 4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.
Stephana Bottom,
July 2011

Nutritional Information

  • Calories: 405
  • Fat: 9.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 32g
  • Carbohydrate: 48g
  • Fiber: 5g
  • Cholesterol: 70mg
  • Iron: 4mg
  • Sodium: 477mg
  • Calcium: 78mg