If you like a kick of spice then be sure to add the Thai chili pepper to these easy to make noodle dish. Sweet and juicy pineapple is a wonderful balance with tender stir-fried beef.
- 500 g (1 lb) Beef Strip Loin or Top Sirloin Grilling Steak
- 2 tbsp canola oil, divided
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1/2 tsp salt
- 1 Thai chili pepper, thinly sliced (optional)
- 8 oz (250 g) rice stick noodles (Pad Thai-style noodles, 5 mm thick)
- 1/2 cup beef broth
- 2 tbsp lime juice
- 2 tbsp fish or soy sauce
- 1 tbsp red Thai curry paste
- 2 cups fresh or canned pineapple chunks
- 1/4 cup fresh cilantro leaves
- 2 tbsp chopped fresh mint (optional)
- 1 small sweet red pepper, thinly sliced
- 1/2 cup julienned cucumber
- Hoisin sauce (optional)
- Slice steak as thinly as possible against the grain and place in bowl. Add 1 tbsp (15 mL) of the oil, garlic, gin-ger, salt and chili pepper (if using) and toss to coat; set aside.
- Place noodles in a large bowl and cover with very hot water; let stand for 10 minutes. Drain and rinse with cold water. Drain again and set aside.
- Whisk together broth, lime juice, fish sauce and curry paste. Heat a large deep non-stick skillet over medium-high heat. Sear beef until browned all over and transfer to plate. Add remaining oil and sauté noodles for 1 minute. Add broth mixture and pineapple chunks; bring to a boil. Return beef to noodles and toss well to coat and heat through. Stir in cilantro leaves and mint (if using).
- Top each serving with sliced sweet red pepper and cucumber to serve. Drizzle each with hoisin sauce if de-sired.
Per Serving (1/4 recipe): 470 calories, 12g fat, 2.5g saturated fat, 50mg cholesterol, 820mg sodium, 58g carbs, 2g fibre, 9g sugars, 29g protein. %DV: vitamin A 5%, vitamin C 52%, calcium 2%, iron 21%.
Note: Calcium per serving is 20 mg
Tip: For easier slicing freeze the steak for about 15 minutes to firm up.