Thai Steak And Pasta With Peanut--pepper Dressing

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 ounces fine noodles, broken (2 1/2 cups) or 4 ounces fusilli (2 1/2 cups)
• 1/3 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
• 1/4 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)
• 1/2 cup carrot, shredded
• 4 green onions, cut lengthwise, into fourths and bias sliced into 1-inch pieces
• 1/2 cucumber (peeled or not, up to you)
• 1 medium summer squash, cut into thin strips
• 1/4 cup peanuts, chopped
• whole fresh hot red chili pepper (optional)

Recipe

• 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. cover and blend or process until mixture is combined.
• 3 trim excess fat from meat; place meat in a shallow dish. add 1/3 cup of the dressing; turn once. cover, marinate in the refrigerator for 2 hours or let stand at room temperature for 30 minutes. refrigerate remaining dressing until ready to serve.
• 4 drain meat, discarding marinade. 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. cut into thin strips.
• 5 meanwhile, combine noodles, cabbage, carrot, and green onions in a mixing bowl. add about 1/4 cup of the remaining dressing. toss to coat well.
• 6 arrange the noodle mixture on 4 salad plates; top with warm meat, cucumber and spinach. drizzle with remaining dressing; sprinkle with chopped peanuts. garnish each.
• 7 serving with with whole, fresh hot chili pepper (if desired).