Thai Steak and Noodle Salad

Here is an incredibly easy and delicious way to enjoy leftover steak/beef…or make from scratch. Either way, you won’t be disappointed!

Ingredients

• 8-ounce of soba noodles, regular or protein spaghetti
• mixed greens
• shredded green cabbage
• 2 medium carrots, julienned
• 1 mango peeled and cut into chunks
• 1/2 avocado cut into chunks
• 1/2 cup shelled edamame beans (optional)

Vinaigrette for Greens:

• 1/2 cup of canola oil
• 4 tablespoons of red wine vinegar
• 1 tablespoon of dijon mustard
• 2 teaspoons of sugar or honey or 1 packet Truvia or Splenda
• salt and pepper to taste

Thai Peanut Sauce:

• 3 cups of reduced-sodium beef broth
• 2 tablespoons of reduced-sodium soy sauce
• 2 tablespoons of creamy peanut butter
• 2 teaspoons of toasted sesame oil
• 1 teaspoon of hot sauce

Pad Thai:

• 1 tablespoon of peanut oil
• 1 teaspoon of fresh ginger, minced and peeled
• 2 cloves of garlic, minced
• 1 medium red bell pepper, seeded and diced
• 1 1/4 pounds of lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch-thick strips
• 1/4 cup of chopped dry-roasted peanuts
• 1/4 cup of chopped scallions (white and green parts)

Directions:

1. Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
2. Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
3. Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring for 2 minutes.
4. Add the bell pepper and cook, stirring for 2 minutes.
5. Add the beef and cook, stirring for 2 minutes.
6. Add 1 cup of the peanut sauce and simmer until the beef is cooked through about 5 minutes. If you are using leftover steak or beef, toss the beef into the sauce, but do not cook, since this will result in the meat being overcooked.
7. Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates of mixed greens, cabbage, carrots, mango, and edamame tossed with the vinaigrette. Add peanuts and scallions.  
8. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on low before using.