Photo: Johnny Autry; Food Styling: Charlotte Autry
Hands-on Time
35 Mins
Total Time
35 Mins
Yield
Serves 6 (serving size: 1 1/3 cups)

"Bloom" the ginger, garlic, and curry powder by warming them in oil to round out flavors.

How to Make It

Step 1

Place beef in freezer.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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