Thai Inspired Beef Noodle Salad

Spring came suddenly the other day and my planned meal felt too heavy and wintry. Digging through the freezer I came upon one steak, one steak for four of us? Sure if you use it as a garnish for a Thai inspired salad. It made a perfect 'welcome to spring' salad, surprising all of us with how filling it was and hinting at the wondrous season of salads that is to come.

Thai Inspired Beef Noodle Salad

ingredients
8 ounces of thin spaghetti
one 8-10 ounce steak, New York or Sirloin
8 cups baby salad greens, washed and dried
1/4 cup peanut butter
1/4 cup milk
2 TBSP  tamari or soy sauce
2 TBSP olive oil
2 TBSP water
pinch of red pepper flakes
1 inch chunk of ginger root, peeled and minced**use less per your taste
1 garlic clove, peeled and minced**use less per your taste
1/4 cup finely chopped basil
1/4 cup finely chopped cilantro
optional garnish roasted peanuts and fresh cilantro




cook the noodles according to the package instructions
meanwhile grill or pan fry the steak to desired doneness
during the cooking of both noodles and meat make the dressing
add the peanut butter through the garlic to a pint mason jar, shake until well mixed about 1 minute
taste dressing add salt if needed and more ginger and garlic if desired
add the basil and cilantro and mix well
when the noodles are done drain, add back to the pan and mix the peanut dressing in while they are hot
let them soak up the sauce while you divide the baby greens between 4 plates
when the steak is done slice it thinly
arrange a nice scoop of the noodles over each bed of greens
divide the beef evenly over the tops of the noodles
garnish with peanuts and cilantro if desired
and serve while still hot

The dressing can also be prepared in a food processor which makes it so much easier to make. No need to mince the garlic or the ginger just make sure you put them in first and give them a few spins before adding the rest of the ingredients. The after adding the last ingredients whirl until well mixed, EASY!


Peace and Love--