6 oz brown rice Pad Thai noodles or whole-grain fettuccine
1 tsp safflower oil or coconut oil
12 oz boneless beef top sirloin, trimmed of fat and cut into ½-inch-wide strips
2 cups snow peas or sugar snap peas, trimmed
1 red or yellow bell pepper, seeded and thinly sliced
1 cup jarred or boxed unsalted diced tomatoes, with juices
1/4 cup chopped fresh cilantro leaves, optional
1/4 cup raw, halved unsalted cashews, optional
LEMONGRASS COCONUT SAUCE:
1 large shallot or small yellow onion, chopped
1 1/2 oz unsweetened dried mango or unsweetened dried apricots (about 6 pieces), chopped
1/2 cup light coconut milk
1/2 cup low-sodium chicken broth
2 tbsp fresh lemon juice
2 tbsp reduced-sodium soy sauce (tamari for gluten free)
2 tbsp trimmed and thinly sliced fresh lemongrass (TIP: When working with lemongrass, remove the fibrous outer layer prior to chopping.)
1 tbsp minced fresh ginger or galangal
1 1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp Sriracha sauce, optional
Prepare lemongrass coconut sauce: To a food processor, add all sauce ingredients. Let stand for 3 minutes to soften fruit, then process until smooth. Set aside.
Meanwhile, cook noodles according to package directions. Drain and rinse under cold water. Drain again and set aside.
In a large wok or skillet on high, heat oil, swirling to coat bottom of pan. Add beef and stir-fry until browned, about 2 minutes. Transfer beef to a small bowl; set aside. Return wok to stove top on high and add peas and bell pepper. Stir-fry until tender-crisp, about 1 minute. Transfer to a medium bowl; set aside.
Reduce heat to medium-high, add lemongrass sauce and tomatoes to wok; bring to a boil and cook, stirring frequently, for 2 minutes. Stir in beef and any juices and cook, tossing occasionally, until beef is cooked through, about 1 minute. Stir in vegetable mixture and noodles, tossing to coat. Cook until heated through and bubbling, about 1 minute. If using, garnish with cilantro and cashews.