Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Make this beef dish for a flavorful Thai dish that will become a fast favorite. Use kitchen shears or a knife and fork to chop the rice noodles into smaller pieces, which will make them easier to toss with the curry-lime juice dressing.

Recipe by Cooking Light January 2005

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup noodles and 1 cup steak mixture)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan over medium-high heat.

    Advertisement
  • While pan heats, bring water to a boil in a large saucepan.

  • Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness. Sprinkle steak with salt. Cut steak across grain into thin slices.

  • While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.

  • While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl. Add one-half of lime mixture to medium bowl with noodles; toss to coat. Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine. Serve steak mixture over noodles.

Nutrition Facts

328 calories; calories from fat 24%; fat 8.6g; saturated fat 3.6g; mono fat 3.4g; poly fat 0.4g; protein 26.1g; carbohydrates 34.9g; fiber 3.6g; cholesterol 54mg; iron 3.2mg; sodium 615mg; calcium 50mg.
Advertisement
Advertisement