If you like a kick of spice then be sure to add the Thai chili pepper to these easy to eat noodles. Sweet and juicy pineapple is a wonderful balance with tender stir-fried beef.
1 lb (454 g) striploin or top sirloin steak
2 tbsp (30 mL) canola oil, divided
2 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1/2 tsp (2 mL) salt
1 Thai chili pepper, thinly sliced (optional)
8 oz (250 g) rice stick noodles (pad Thai noodles)
1/2 cup (125 mL) beef broth
2 tbsp (30 mL) lime juice
2 tbsp (30 mL) fish or soy sauce
1 tbsp (15 mL) red thai curry paste
2 cups (500 mL) fresh or canned pineapple chunks
1/4 cup (60 mL) fresh cilantro leaves
2 tbsp (30 mL) chopped fresh mint (optional)
1 small red bell pepper, thinly sliced
1/2 cup (125 mL) julienned cucumber
Hoisin sauce (optional)
For easier slicing freeze the steak for about 15 minutes to firm up. Use 5 mm wide rice stick noodles (medium width) for a wonderful texture and ease of cooking.
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.