This is our interpretation of a classic!
Further Food Nutritionist Commentary:
By Dianne Rishikof, MS, RDN, LDN
Thai Beef Coconut Noodles
skirt steak (20 ounces)
1/2 cup coconut milk
3 tablespoons gluten free soy sauce
1 teaspoon ginger (grated)
2 teaspoons fish sauce
1 package glass rice noodles
1/4 cup peanuts
1/4 cup snap peas
1/4 cup mung
1/4 cup bean sprouts
1/4 cup star anise
1/2 teaspoon cumin
1 teaspoon garlic
1/2 teaspoon coriander
optional: include chili’s in marination
- Marinate steak in chilis, ginger, soy, fish sauce and rice vinegar for 20 minutes .
- Then slice beef into bits ans fry it off until it’s cripsy with the peanuts.
- Put beef aside and place into pan garlic, chillis, ginger on medium heat.
- Add in fish and soy sauce for 15 minutes with the peas.
- Once cooked but not overcooked add the beef and peanuts , coconut milk and noodles and cook for 5 minutes to get all the flavors working together.
- Add in mung bean sprouts and a hefty amount of chopped coriander to finish
Per Serving: Calories: 439; Total Fat: 12g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 691mg; Potassium: 90mg; Carbohydrate: 60g; Fiber: 3g; Sugar: 1g; Protein: 22g
Nutrition Bonus: Iron: 16%
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