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Thai Basil Beef with Rice Noodles




Source of Recipe


cooking light


Recipe Introduction


servings 4
points 6.5 (1 cup steak mixture and 1/2 cup noodles)


List of Ingredients




8 cups water
1 pound flank steak, trimmed
1/4 teaspoon salt
1 1/2 cups (1 1/2-inch-long) slices fresh asparagus (about 1 pound)
4 ounces wide rice stick noodles (bánh pho)
1 tablespoon sugar
3 tablespoons fresh lime juice
1 tablespoon fish sauce
1/2 teaspoon Thai red curry paste
1 cup cherry tomatoes, halved
1/2 cup thinly sliced fresh basil

Recipe



Heat a large grill pan over medium-high heat.
While pan heats, bring water to a boil in a large saucepan.

Add steak to grill pan; grill 5 minutes on each side or until desired degree of doneness. Sprinkle steak with salt. Cut steak across grain into thin slices.

While steak cooks, add asparagus to boiling water; cook 2 minutes. Remove asparagus with a slotted spoon. Add noodles to boiling water; cook 3 minutes or until done. Drain; rinse well. Cut noodles into smaller pieces; place in a medium bowl.

While noodles cook, combine sugar, lime juice, fish sauce, and curry paste in a large bowl. Add one-half of lime mixture to medium bowl with noodles; toss to coat. Add steak, asparagus, tomatoes, and basil to remaining lime mixture in large bowl; toss to combine. Serve steak mixture over noodles.


NUTRITION PER SERVING
CALORIES 328(24% from fat); FAT 8.6g(sat 3.6g,mono 3.4g,poly 0.4g); PROTEIN 26.1g; CHOLESTEROL 54mg; CALCIUM 50mg; SODIUM 615mg; FIBER 3.6g; IRON 3.2mg; CARBOHYDRATE 34.9g