Thai Beef and Pasta Salad
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Make a double-batch of dressing to use on salads or for dipping veggies all week long.
Ingredients
Cooking spray
5 spray(s)
Uncooked angel hair pasta
8 oz
Boston lettuce
1 head(s), torn into pieces
Uncooked bean sprouts
2 cup(s), lightly packed
Heirloom tomato
1 large, seeded and diced
Carrots
1 cup(s), matchstick cut
Cilantro
1 cup(s), leaves, divided
Fresh mint leaves
¼ cup(s), torn
Fresh lime juice
3 tbsp(s)
Soy sauce
3 tbsp(s)
Packed brown sugar
1 tbsp(s)
Ginger paste
⅔ tbsp(s)
Fish sauce
2 tsp(s)
Canola oil
2 tsp(s)
Red curry paste
½ tsp(s), 1/2 to 1 teaspoon to taste, or use sriracha
Uncooked lean and trimmed beef strip sirloin
340 gm, strips
Instructions
1
Cook pasta according to package direction. Drain, rinse under cold water, drain again. Transfer pasta to a large bowl. Top with lettuce, sprouts, tomato, carrots, 125 ml (1/2 cup) cilantro and mint. Set aside.
2
To make dressing: In a small bowl, whisk together lime juice, soy sauce, brown sugar, ginger paste, fish sauce, oil and curry paste.
3
In medium bowl, toss beef with 30 ml (2 tbsp) dressing. Reserve remaining dressing.
4
Spray a large cast-iron skillet or grill pan with nonstick spray and set over high heat. Cook half of beef until browned, about 2 minutes. Transfer to a plate. Cook remaining beef; add to plate. Let cool slightly.
5
Over pasta-veggie mixture, drizzle reserved dressing and toss. Divide among 4 plates. Top evenly with beef and remaining 125 ml (1/2 cup) cilantro.
6
Per serving: about 750 ml (3 cups)
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