Thai Beef Salad with Angel Hair Pasta

Thai Beef Salad with Angel Hair Pasta

Serves 6

Make sure to use fresh lime juice in this pasta dish since it will enhance the overall flavor. Cut the beef across the grain to ensure that the slices are tender and easy to chew.

  • 1/2 pound rice angel hair pasta
  • 1 (1-pound) London broil, flank or skirt steak
  • 1 tablespoon canola, peanut or safflower oil
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1/2 cup lime juice
  • 1/3 cup prepared soy ginger sauce
  • 1 red bell pepper, cored, seeded and thinly sliced
  • 1 cup bean sprouts
  • 1 cup chopped pineapple
  • Leaves from 1 bunch mint
  • 1/2 cup peanuts, chopped
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Cook pasta according to package directions until al dente. Drain, rinse thoroughly with cold water and reserve. Brush steak with oil, salt and pepper. Grill, broil or pan fry to desired doneness, then thinly sliced across the grain. In a large bowl, whisk lime juice and soy ginger sauce together. Add noodles, beef, peppers, bean sprouts, pineapple, mint and half of the peanuts; season with pepper. Toss to coat, then serve immediately, topped with remaining peanuts.

Nutritional Info: 
Per Serving:370 calories (120 from fat), 13g total fat, 2.5g saturated fat, 25mg cholesterol, 520mg sodium, 42g carbohydrate (3g dietary fiber, 5g sugar), 23g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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