Thai Noodles with Beef

3 Reviews
100% would make this recipe again

A simple, bright, and colourful salad, that's a meal in itself.

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Marinade : 1 h Preparation : 15 min Cooking : 10 min Standing : 5 min
370 calories/serving

Ingredients

3 tbsp lime juice, freshly squeezed 1 1/2 lime
1 1/2 tbsp fish sauce (nam pla) 23 mL
4 tsp canola oil 20 mL
4 tsp sugar 16 g
1 clove garlic, finely chopped
3/4 dried chili peppers, finely chopped 0.4 g
400 g beef, top sirloin
120 g rice sticks (noodles)
1 cup broccoli, cut into florets 130 g
1 carrots, grated 100 g
1 1/3 cup soybean sprouts 90 g
3 tbsp fresh cilantro, finely chopped 6 g

Before you start

The steak may be cooked using an outdoor grill or in a pan on the stovetop.

Method

Marinate

  1. Put the lime juice, fish sauce, oil, sugar, garlic and chili pepper in a small bowl. Whisk until the vinaigrette is emulsified. Take 1-2 tablespoons of this vinaigrette and pour it in a shallow dish, setting aside the rest. Add the steak to the shallow dish, then turn it to coat well. Cover, put it in the refrigerator, and let it marinate 1 h.

Cook the rice sticks and broccoli

  1. Cook the rice sticks, drain and put them in a salad bowl.
  2. Prepare the broccoli: wash and cut off the florets. Peel off any tough skin from the stalks and cut them into small pieces. Blanch the broccoli in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then add it to the salad bowl.
  3. Prepare the other vegetables: Grate the carrots, wash and drain the sprouts. Finely chop the cilantro. Add the vegetables to the salad bowl, pour the vinaigrette over the salad, then toss well.

Broil or outdoor grill

  1. Preheat the outdoor grill.
  2. Put the steak on a warm rack and cook about 3 min per side. Alternatively, cook the steak in a thick-bottom pan.
  3. Transfer the steak to a cutting board, then let it stand for 5 min in order to reabsorb the meat juices. Slice thinly across the grain and on a diagonal bias. Arrange the slices on the noodle salad then serve.

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

370

Fat

13 g

20 %

Saturated 3.3 g
+ Trans 0.3 g

18 %

Cholesterol

50 mg

Sodium

520 mg

22 %

Carbohydrate

36 g

12 %

Fibre

2 g

10 %

Sugars

6 g

Net Carbs

34 g

Protein

27 g

Vitamin A

33 %

Vitamin C

45 %

Calcium

4 %

Iron

22 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Niacin, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin K, Zinc
Good source of  :
Iron, Magnesium, Manganese, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C
Source of  :
Copper, Fibre, Vitamin D, Vitamin E
Low  :
Cholesterol, Saturated Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 1
Meat and Alternatives 2 ½
Fats 1
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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