Thai Beef and Pasta Salad

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Make a double-batch of dressing to use on salads or for dipping veggies all week long.


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(es)

1 large item(s), seeded and diced

Uncooked carrot(s)

1 cup(s), matchstick cut


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

2 tbsp(s) of sauce

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


  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)