Thai Steak & Pasta Salad w/ Peanut Sauce
Source of Recipe
Better Homes and Gardens
List of Ingredients
4 ounces fine noodles or fusilli pasta, broken (2-1/2 cups)
1/3 cup rice wine vinegar or cider vinegar
1/3 cup salad oil
3 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon chopped fresh lemongrass or snipped fresh cilantro
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
1 lb. boneless beef top sirloin steak, cut 1 inch thick
5 cups shredded Savoy or Chinese cabbage, spinach, romaine, and/or bok choy
1/2 cup shredded carrot
4 green onions, cut lengthwise into fourths and bias-sliced into 1-inch pieces
1/2 of a medium cucumber, sliced
1 medium yellow summer squash, cut into julienne strips
1/4 cup chopped peanuts
Fresh red hot peppers (optional)
Recipe
Cook noodles in boiling salted water according to the package directions. Drain; cover and chill.
For dressing, in a blender container or food processor bowl combine vinegar, salad oil, soy sauce, peanut butter, lemongrass or cilantro, garlic, and crushed red pepper. Cover and blend or process till combined.
Trim excess fat from meat; place meat in a shallow dish. Add 1/3 cup dressing; turn once. Cover; marinate in refrigerator for 2 hours or let stand at room temperature for 30 minutes.
Drain meat, discarding marinade. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 12 to 15 minutes for medium doneness, turning once. (Or, grill, uncovered, directly over medium coals for 12 to 15 minutes, turning once.) Cut into thin strips.
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