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Prep time: 30 minutes plus marinating Cooking
time: 14 to 16 minutes
Degree of difficulty: easy
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PER SERVING
Calories 630
Total Fat 18.5 g
Saturated Fat 5.5 g
Cholesterol 54 mg
Sodium 1,230 mg
Carbohydrates 89 g
Protein 31 g
Calcium 94 mg
Fiber 6 g
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CURRY MARINADE
1 tablespoon finely chopped garlic
2 tablespoons Asian fish sauce (nuac mam or nam pla)
2 teaspoons curry powder
1/4 teaspoon sugar
DRESSING
1/2 cup rice wine vinegar
1/4 cup Asian fish sauce (nuac mam or nam pla) 1/4 cup fresh
lime juice
1/4 cup finely shredded carrot
3 tablespoons sugar
1 whole Thai chili pepper, finely chopped, or 1/2 teaspoon
red pepper flakes
2 teaspoons chopped garlic
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4 ounces wheat-flour noodles
4 ounces Japanese soba (buckwheat) noodles
4 ounces rice noodles
2 stalks lemon grass, outer peel removed, or
1 teaspoon grated lemon peel
1 head Boston lettuce, coarsely chopped
1 cucumber, peeled, seeded and shredded
2 teaspoons vegetable oil, divided
2 tablespoons sliced green onions
3/4 pound beef round (bottom round rump roast),
cut into strips
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1. Make marinade: Combine all ingredients
on a plate. Rub marinade onto beef strips; let stand 30 minutes.
2. Make dressing: Meanwhile, combine all ingredients
in cup.
3. Bring large stockpot of water to boil;
add wheat noodles and cook 4 minutes, until tender. Scoop
noodles out with a fine-mesh sieve; rinse under cold water
and transfer to bowl. Repeat process with soba and rice noodles,
transferring each batch to a separate bowl. (Can be made ahead.
Refrigerate individually in airtight containers up to 24 hours.
Rinse with warm water before using.)
4. Thinly slice lemon grass just up to where
single stalk divides; discard remaining stalk. Toss lettuce
and cucumber in a bowl; set aside.
5. Heat 1 teaspoon oil in 12-inch nonstick
skillet over high heat. Add half the beef and half the lemon
grass (or lemon peel, if using); stir-fry 1 to 2 minutes,
then transfer to plate. Repeat.
6. Arrange lettuce on 4 serving plates. Divide
noodles on top, then drizzle salads with half the dressing.
Divide beef on top of noodles; sprinkle with green onions.
Serve with remaining dressing.
Makes 4 servings.
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