Health

Curry-Coconut Steak and Noodle Salad

Curry-Coconut Steak and Noodle Salad Photo: Jonny Valiant; Stylist: Alistair Turnball/Pat Bates and Associates

Ingredients

  • 6 ounces thick or thin rice-flour noodles (ban pho)
  • 2-3 tablespoons green curry paste (such as Thai Kitchen)
  • 1 cup light coconut milk
  • 1/4 cup chopped fresh cilantro, divided
  • Zest and juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound beef sirloin fillet
  • 3 scallions, halved, thinly sliced lengthwise
  • 3 large carrots, peeled and thinly sliced lengthwise with a vegetable peeler
  • 1 seedless cucumber, halved lengthwise and thinly sliced (about 12 ounces)
  • 1 tablespoon chopped peanuts
  • Handful of fresh mint

Preparation


1. Cook noodles according to package directions. Drain and rinse with cold water to prevent noodles from sticking together; reserve.

2. Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.) Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.

3. Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.

4. Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter. Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter. Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.


  • Prep Time:
  • Cook Time:

  • You'll find rice noodles and curry paste in the Asian section of your grocery store.
  • Yield: Makes 4 servings (serving size: 4 ounces steak and 2 cups noodle salad)

Nutritional Information

Calories per serving: 405
Fat per serving: 9.6g
Saturated fat per serving: 5g
Monounsaturated fat per serving: 2.5g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 32g
Carbohydrate per serving: 48g
Fiber per serving: 5g
Cholesterol per serving: 70mg
Iron per serving: 4mg
Sodium per serving: 477mg
Calcium per serving: 78mg

Good to Know

Get all of the exotic flavors of takeout and the freshness of a home-cooked meal with this salad recipe. Plus, you can throw in whichever extra veggies you have in the refrigerator.