"Bloom" the ginger, garlic, and curry powder by warming them in oil to round out flavors.
1 (8-ounce) boneless sirloin steak
1 1/2 teaspoons kosher salt, divided
8 ounces uncooked soba noodles
8 cups coarsely chopped bok choy
1 pound bagged prewashed spinach
1/2 cup light coconut milk
2 tablespoons fresh lime juice
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon honey
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons peanut oil, divided
1 tablespoon chopped peeled fresh ginger
1 tablespoon sliced garlic
1 1/2 teaspoons Madras curry powder
1 tablespoon sesame seeds, toasted
How to Make It
Place beef in freezer.
Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt. Drain and rinse under cold water; drain well.
Combine 1/4 teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently. Remove from heat. Add reserved coconut milk mixture and noodle mixture; toss well.
Heat a large, heavy skillet over high heat. Cut beef across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until done. Add beef to pasta mixture; toss well. Sprinkle with sesame seeds.
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Made to recipe except for the beef. Had leftover 8oz medium-rare boneless ribeye (cooked sous vide the night before) so just sliced it cross-grain and added as-is to noodle mixture. The coconut sauce wasn't assertive enough for us; maybe a different brand of Madras curry powder would work better? .
Read reviews and decided to double all spices and coconut milk. Taste was pretty good maybe a bit spicy for some people. Probably will put recipe's recommended amount of curry and coconut milk next time as it was very soggy and a bit spicy. Added mushrooms and broccolini. Nice to have a dish with so many vegetables.
We did not enjoy this. My husband called it "variable": If you got a bite with the steak, the flavors seemed to go better than without it. Without it, the lime juice was tangy, the bok choy bitter, and the ginger was strong. Perhaps more coconut milk would've helped. I also didn't like having three pans dirty for this (not to mention cutting board, strainer, and bowl).
I wasn't a big fan of this dish. I've never cooked with bok choy before, and I'm not sure I will again. The whole dish seemed bitter and I couldn't really taste the coconut milk or the lime. I used rice noodles instead of soba noodles since I couldn't find the soba ones. I'm not really sure what to do improve my leftovers without just dousing them in soy sauce.
This is a good start. Could have used a bit of heat, did not have Madras curry powder and that might have been the issue. I think I agree with KellyDiff that some green onion would also be a nice addition. We decided to grill the steak, let it rest, then thin sliced and finished in the skillet. Only threw the chopped bulb of the baby bok choy in with the cooking soba noodles for a minute, stir fried the spinach and bok choy leaves. Yum!
Was supper easy to make and a great filling dish. I would add more lime and more coconut milk though. The flavors blended well together but was hoping for a little more punch, maybe more curry powder too.
Also letting this sit overnight was a perfect lunch the next day and the flavors came out better.
Wow that was a lot of greens, but after they cooked down my husband Joe said the dish could have used even more bok choy. If I was going to make this again I would grill the steak whole and sclice into bite sized pieces just before serving. Loved the flavor of the curry-coconut sauce, I doubled the ginger cause I love it so much.
I thought this was outstanding - definitely a keeper that I'll make again. Super fresh tasting and a great way to incorporate large amounts of greens. I did grill the steak whole (slicing it thereafter), and I also grilled, sliced, and added 2 portobello mushrooms (delicious, and a way to make veg if you want to go that way) - finally, I sprinkled sliced scallions, fresh mint, and fresh cilantro on top as garnish!
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