Thai Steak and Pasta With Peanut--Pepper Dressing Recipe

Name: Thai Steak and Pasta With Peanut--Pepper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces fine noodles, broken (2 1/2 cups) or 4 ounces fusilli (2 1/2 cups); ⅓ cup salad oil; 3 tablespoons soy sauce; 2 tablespoons peanut butter, your choice; 1 tablespoon chopped fresh lemongrass or 1 tablespoon snipped cilantro; 2 garlic cloves, minced; ¼ teaspoon red pepper flakes (or more or less); 1 lb beef top sirloin steak, cut about 1-inch thick; 5 cups savoy cabbage (5 cups of one or mixed) or 5 cups Chinese cabbage (5 cups of one or mixed) or 5 cups spinach (5 cups of one or mixed) or 5 cups spinach (5 cups of one or mixed) or 5 cups roma…; ½ cup carrot, shredded; 4 green onions, cut lengthwise, into fourths and bias sliced into 1-inch pieces; 12 cucumber (peeled or not, up to you); 1 medium summer squash, cut into thin strips; ¼ cup peanuts, chopped; whole fresh hot red chili pepper (optional)

Servings: persons

4 ounces fine noodles, broken (2 1/2 cups) or 4 ounces fusilli (2 1/2 cups)
⅓ cup salad oil
3 tablespoons soy sauce
2 tablespoons peanut butter, your choice
1 tablespoon chopped fresh lemongrass or 1 tablespoon snipped cilantro
2 garlic cloves, minced
¼ teaspoon red pepper flakes (or more or less)
1 lb beef top sirloin steak, cut about 1-inch thick
5 cups savoy cabbage (5 cups of one or mixed) or 5 cups Chinese cabbage (5 cups of one or mixed) or 5 cups spinach (5 cups of one or mixed) or 5 cups spinach (5 cups of one or mixed) or 5 cups romaine lettuce (5 cups of one or mixed) or 5 cups bok choy (5 cups of one or mixed)
½ cup carrot, shredded
4 green onions, cut lengthwise, into fourths and bias sliced into 1-inch pieces
12 cucumber (peeled or not, up to you)
1 medium summer squash, cut into thin strips
¼ cup peanuts, chopped
whole fresh hot red chili pepper (optional)

1
Cook noodles in boiling salted water according to package instructions,, chill drain,cover.
2
For dressing:place vinegar, salad oil, soy sauce, peanut butter, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl.
3
Cover and blend or process until mixture is combined.
4
Trim excess fat from meat; place meat in a shallow dish.
5
Add 1/3 cup of the dressing; turn once.
6
Cover, marinate in the refrigerator for 2 hours or let stand at room temperature for 30 minutes.
7
Refrigerate remaining dressing until ready to serve.
8
Drain meat, discarding marinade.
9
Grill steak on the rack of an uncovered grill directly over medium coals for 12-15 minutes for medium doneness, turning once halfway through th grilling time.
10
Cut into thin strips.
11
Meanwhile, combine noodles, cabbage, carrot, and green onions in a mixing bowl.
12
Add about 1/4 cup of the remaining dressing.
13
Toss to coat well.
14
Arrange the noodle mixture on 4 salad plates; top with warm meat, cucumber and spinach.
15
Drizzle with remaining dressing; sprinkle with chopped peanuts.
16
Garnish each.
17
serving with with whole, fresh hot chili pepper (if desired).

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces fine noodles, broken (2 1/2 cups) or 4 ounces fusilli (2 1/2 cups), ⅓ cup salad oil, 3 tablespoons soy sauce, 2 tablespoons peanut butter, your choice, and more.

Yes, Thai Steak and Pasta With Peanut--Pepper Dressing falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Thai Steak and Pasta With Peanut--Pepper Dressing

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