BEEF SOBA NOODLES WITH SPINACH AND COCONUT-CURRY VINAIGRETTE

INGREDIENTS

• 1 (8-ounce) boneless sirloin steak
• 1 1/2 teaspoons kosher salt, divided
• 8 ounces uncooked soba noodles
• 8 cups coarsely chopped bok choy
• 1 pound bagged prewashed spinach
• 1/2 cup light coconut milk
• 2 tablespoons fresh lime juice
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons peanut oil, divided
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon sliced garlic
• 1 1/2 teaspoons Madras curry powder
• 1 tablespoon sesame seeds, toasted 

DIRECTION

• Place the beef in the freezer.
• In a large saucepan take 4 quarts of water and add 1 teaspoon of water in it. Bring it to boil.
• Add the noodles in it and cook according to the directions written on the package.
• In the last 1 minute add bok choy and spinach in the noodles.
• Cook until greens wilt and then drain the noodles.
• And rinse with cold water and drain well.
• In another small bowl mix ¼ tsp salt, juice, coconut milk, vinegar, soy sauce, honey and ¼ tsp black pepper and stir with vinegar.
• Mix 5 tsp oil, ginger, garlic and curry over low heat in a oven.
• Cook for 5 minutes and stir frequently.
• Remove from the heat and add the remaining coconut milk mixture and noodles mixture in it. Mix them well.
• Take a heavy, large skillet and heat on high heat.
• Take the beef and cut across the grains into slices. Sprinkle the remaining salt and pepper on it.
• Add the remaining 1 tsp oil on the pan and swirl to coat.
• Place the beef slices on the pan and sauté until it is ready.
• Put the beef in the pasta and mix well. 
• Sprinkle the sesame seeds on it.