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.
Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette
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Total: 35 Minutes
- Calories: 319
- Fat: 13.2g
- Saturated fat: 4.1g
- Monounsaturated fat: 4.7g
- Polyunsaturated fat: 2.2g
- Protein: 17.4g
- Carbohydrate: 34.4g
- Fiber: 4.3g
- Cholesterol: 20mg
- Iron: 5.4mg
- Sodium: 450mg
- Calcium: 190mg
- 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
- 1. Place beef in freezer.
- 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.
- 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.
- 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.
- 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.
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