Ginger Thai Beef and Noodles

Last night I grilled up some steaks.  My husband, Shane, was at work so his got put in a bag in the fridge for later consumption.  Sadly for him, I was eyeing it all day.  It became the star of this dish!  Maybe that will soften the blow that will come later when he gets home and it's gone!

Ginger Thai Beef and Noodles

*This recipe serves one for dinner, or two for lunch.  Double, triple or quadruple as necessary!

3 oz - Steak, cooked and sliced (left overs work GREAT for this - I used eye of round!)
85 gr - Catelli Smart Pasta (Spaghettini) cooked and drained. (I can only eat about 50 grams without feeling stuffed!)
1 t - Sesame oil
1 Cup - Enoki Mushrooms (as close as you can)
1/2 Cup - Baby carrots cut into match sticks (sliced lengthwise into 4)
1/8 Cup - Diced sweet onion
1 t  - Ginger (jar)
1 t - Garlic (jar)
1/2 T - sesame seeds
Optional - Fresh Cilantro to taste (I LOVE cilantro and grow it in my garden, so I always add at least 1/2 cup!)


Boil the pasta according to package directions in a pot of water.  Drain when cooked to your liking.

Meanwhile, in a non-stick skillet, warm the sesame oil (remember, sesame oil has a low burning point, so it's best not to start on high!).  Add in the jarred ginger and garlic and let cook for about a minute.  Throw in the carrots and onions and cook until softened.  Add the enoki mushrooms and cold beef slices, sesame seeds and dressing and turn down heat to low (if you're adding cilantro, do so now!).  Heat until the beef is hot.  Add the cooked pasta and toss until coated.

Serve hot garnished with cilantro!

Nutritional Information

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