Thai Beef Noodle Bowls - beef, crunchy vegetables, & fresh herbs over creamy coconut-lime-cilantro noodles. It's a great way to use up left over roast beef or steak.
Thai Beef Salad Noodle Bowl
2 packages Miracle Noodles (shiratake, konjac ) I used Konjac Foods Brand
2 ounces cucumber, spiralized or sliced thinly
1 ounce snow pea pods
1 ounce red bell pepper, sliced thinly into rectangles
½ ounce carrot, sliced thinly on the bias
½ ounce green onion, sliced thinly on bias
1 ounce bean sprouts
5 ounces steak, sliced very thinly
Coconut Lime Cilantro Dressing
½ cup coconut milk (full fat from a can)
3 tablespoons lime juice
2 tablespoons fish sauce (I like Red Boat and 3 Crabs)
2 tablespoons erythritol
½ ounce cilantro
1 medium clove garlic
4 basil leaves
4 mint leaves
Open the packages of shiritake noodles (Konjac or Miracle) and rinse them well in a colandar. Let them drain. Squeeze them out gently before tossing with the dressing.
In a blender, add the coconut milk, lime zest, lime juice, garlic clove, fish sauce and erythritol. Blend on low speed until smooth.
Slice the vegetables (except the snow peas) and the steak very thinly.
Put the snow peas in a microwaveable bowl with 1 tablespoon of water and cover with cling wrap. microwave for 40-50 seconds. Put some ice cubes in the bowl and a little more water to stop the cooking and refresh them a little. Drain the snow peas.
With scissors or a knife, chiffanade the basil and mint leaves.
Dry the shiritake noodles on a paper towel and place into the serving bowls. Toss them with the basil, mint and Coconut Lime Dressing, reserving just enough dressing to drizzle over the top of each bowl after adding the toppings.
Arange the steak and vegetables on the noodles in a pleasing pattern. Dress with the remaining dressing.