Thai Steak and Pasta With Peanut--Pepper Dressing
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 146.3833 |
| Energy (kCal) | 1849.8196 |
| Carbohydrates (g) | 50.2313 |
| Total fats (g) | 125.0412 |
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Cuisine
Asian >> Thai >> Thai
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Cook noodles in boiling salted water according to package instructions,, chill drain,cover. | 2. For dressing:place vinegar, salad oil, soy sauce, peanut butter, lemongrass or cilantro, garlic, and crushed red pepper in a blender container or food processor bowl. Cover and blend or process until mixture is combined. | 3. Trim excess fat from meat; place meat in a shallow dish. Add 1/3 cup of the dressing; turn once. Cover, marinate in the refrigerator for 2 hours or let stand at room temperature for 30 minutes. Refrigerate remaining dressing until ready to serve. | 4. Drain meat, discarding marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12-15 minutes for medium doneness, turning once halfway through th grilling time. Cut into thin strips. | 5. Meanwhile, combine noodles, cabbage, carrot, and green onions in a mixing bowl. Add about 1/4 cup of the remaining dressing. Toss to coat well. | 6. Arrange the noodle mixture on 4 salad plates; top with warm meat, cucumber and spinach. Drizzle with remaining dressing; sprinkle with chopped peanuts. Garnish each. | 7. serving with with whole, fresh hot chili pepper (if desired). | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| fine noodle | 4 | ounces | 100.8667 | 0.0 | 22.44 | 0.5667 | |
| salad oil | 1/3 | cup | 630.5867 | 0.0 | 0.0 | 71.3333 | |
| soy sauce | 3 | tablespoons | 25.44 | 2.3664 | 3.9072 | 0.2736 | |
| peanut butter | 2 | tablespoons | 188.48 | 6.9024 | 7.6992 | 15.9808 | |
| lemongrass | 1 | tablespoon | chopped snipped | - | - | - | - |
| garlic clove | 2 | minced | 8.94 | 1.9836 | 0.3816 | 0.03 | |
| red pepper flake | 1/4 | teaspoon | 100.8667 | 0.0 | 22.44 | 0.5667 | |
| beef | 1 | lb | cut | 537.8812 | 1.0396 | 95.9598 | 16.6336 |
| romaine lettuce | 5 | cups | 39.95 | 7.7315 | 2.8905 | 0.705 | |
| carrot | 1/2 | cup | shredded | 26.24 | 6.1312 | 0.5952 | 0.1536 |
| green onion | 4 | cut sliced | 76.68 | 16.3016 | 2.7548 | 1.3348 | |
| cucumber | 1/2 | peeled | 7.8 | 1.8876 | 0.33799999999999997 | 0.0572 | |
| summer squash | 1 | cut | - | - | - | - | |
| peanut | 1/4 | cup | chopped | 206.955 | 5.8874 | 9.417 | 17.9726 |
| hot red chili pepper | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.