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).
Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette
"Bloom" the ginger, garlic, and curry powder by warming them in oil to round out flavors.
More From Cooking Light
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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