Curry-Coconut Steak and Noodle Salad
Curry-Coconut Steak and Noodle Salad is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains around 25g of protein, 31g of fat, and a total of 571 calories. 1 person found this recipe to be delicious and satisfying. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 40 minutes. Head to the store and pick up beef sirloin fillet, cucumber, scallions, and a few other things to make it today. To use up the mint you could follow this main course with the Mint Brownies as a dessert.
Cook noodles according to package directions.
Drain and rinse with cold water to prevent noodles from sticking together; reserve.
Combine the curry paste, coconut milk, half the cilantro, lime zest and juice, salt, and pepper in a small bowl; mix well. (This mixture may be made up to 2 days ahead; refrigerate in an airtight container.)
Transfer the steak to a roasting pan; rub with 2-3 tablespoons of the curry mixture.
Broil (or grill) the steak until medium-rare (about 4 minutes per side); transfer to a plate.
Arrange scallions, carrots, cucumbers, and reserved noodles on a large platter.
Brush steak with more curry sauce. Thinly slice steak, and transfer to the platter.
Drizzle remaining sauce over salad; sprinkle with remaining cilantro, peanuts, and mint.