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Steak and Pasta Salad with Peanut-Pepper Dressing

Recipe Introduction


Better Homes and Gardens-Hot and Spicy





List of Ingredients



• 4 ounces fine noodles or fusilli pasta*, broken (2-1/2 cups)
  
• 1/3 cup rice wine vinegar
  
• 1/4 cup salad oil
  
• 3 tablespoons soy sauce
  
• 2 tablespoons peanut butter
  
• 1 tablespoon chopped fresh lemongrass and/or snipped
  
• 2 cloves garlic, minced
  
• 1/4 teaspoon crushed red pepper
  
• 1 pound boneless beef top sirloin, cut 1" thick
  
• 5 cups shredded bok choy, Chinese cabbage, spinach,
  
• 1/2 cup shredded carrots
  
• 4 green onion, cut lengthwise into 1/4, cut in 1" pieces
  
• 1/2 medium cucumber, sliced
  
• 1 medium yellow summer squash, halved lengthwise, sliced
  
• 1/4 cup chopped peanuts
  
• hot chile peppers, optional
  






Instructions



1. Cook pasta according to pkg directions; drain. Rinse and drain again. Chill.
   
   
2. For dressing: conbine vinegar, oil, peanut butter soy sauce, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl. Cover and blend or process till combined.
   
   
3. rim fat from meat. Place meat in a shallow dish. Pour 1/3 cup of the dressing over meat; turn once. Cover and marinate in refrigerator for 2 hr. Chill remaining dressing.
   
   
4. Drain meat, discarding marinade. Place meat on the unheated rack of a broiler pan. Broil 3" from heat for 12-15 min. for med. doneness, turning once. (or grill).
   
   
5. Meanwhile, combine pasta, cabbage or greens, carrot and green onions in a mixing bowl. Add 1/4 cup of the remaining dressing. Toss to coat.
   
   
6. Arrange pasta on 4 plates. Cut warm meat into thin slices. Place meat on pasta. Arrange cucumber and squash around the pasta. Drizzle with remaining dressing. Sprinkle with peanuts. Garnish with hot chile pepper, if desired.