Beef Soba Noodles with Spinach and Coconut-Curry Vinaigrette

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 8 cups bok choy coarsely chopped
• 1.5 teaspoons madras curry powder 
• 1 tablespoon ginger fresh peeled chopped
• 1 tablespoon garlic sliced
• 1 teaspoon honey 
• 1.5 teaspoons kosher salt divided
• 0.5 cup coconut milk light
• 2 tablespoons juice of lime fresh
• 2 tablespoons lower-sodium soy sauce 
• 2 tablespoons vegetable oil; peanut oil preferred divided
• 1 tablespoon rice vinegar 
• 1 tablespoon sesame seed toasted
• 8 ounce rump steak boneless
• 8 ounces soba noodles uncooked
• 1 pound bagged prewashed spinach 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• dutch oven

Directions

1. Place beef in freezer.
2. Bring 4 quarts water and 1 teaspoon salt to a boil in a large saucepan.
3. Add noodles to boiling salted water; cook according to package directions. During last 1 minute of cooking, add bok choy and spinach. Cook 1 minute or until greens wilt.
4. Drain and rinse under cold water; drain well.
5. Combine 1/4 teaspoon salt, coconut milk, juice, soy sauce, vinegar, honey, and 1/4 teaspoon pepper in a small bowl, stirring with a whisk.
6. Combine 5 teaspoons oil, ginger, garlic, and curry in a Dutch oven over low heat; cook 5 minutes, stirring frequently.
7. Remove from heat.
8. Add reserved coconut milk mixture and noodle mixture; toss well.
9. Heat a large, heavy skillet over high heat.
10. Cut beef across the grain into thin slices; sprinkle with remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper.
11. Add remaining 1 teaspoon oil to pan; swirl to coat.
12. Add beef to pan; saut 2 minutes or until done.
13. Add beef to pasta mixture; toss well.
14. Sprinkle with sesame seeds.