Try something different to your regular pre-run meal
By Meghan G. Loftus
Pasta and tomato sauce: That's what we all want the night before a big run, right? Sure, sometimes the safe, tried-and-true method is the best. Marathon eve is not the time to be experimenting – same goes for the night before any race, really.
But if you're gearing up for one of many long, slow training runs in a long training cycle, you might be tempted to mix things up, to venture beyond the Italian section of your supermarket's International aisle. This simple recipe will help you do that.
Swap out spaghetti for udon noodles, a Japanese wheat-flour alternative that comes out softer and lighter than pasta. And hold the tomato sauce for one inspired by Thai curry, made of coconut milk, basil, and a few simple spices. If you're worried about the curry paste in the marinade, don't – this recipe uses very little, and you can add more if you're looking for some heat.
THAI BEEF WITH UDON
Recipe from The Rodale Whole Foods Cookbook
What you'll need:
450g trimmed sirloin steak, cut into 4cm-thick strips
2 tablespoons vegetable oil
2 teaspoons thai red curry paste
3/4 teaspoon coarse salt
1/4 teaspoon pepper
1 package (200g) udon noodles
2 large shallots, thinly sliced
1 can (400mL) unsweetened coconut milk, well stirred
1/2 teaspoon sugar
1 cup loosely packed fresh basil leaves
lime wedges, for serving
How to make it:
1. Place the steak, 1 tablespoon of the oil, the curry paste, salt, and pepper in a medium bowl, and toss to coat. Cover and marinate for at least 20 minutes at room temperature (or in the refrigerator for up to 8 hours).
2. Meanwhile, in a large pot of boiling salted water, cook the udon according to the package directions. Drain and rinse briefly with warm water. Set aside.
3. In a wok or 30cm skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the shallots and stir-fry until golden brown, 3 to 4 minutes. Add the steak and stir-fry until browned all over, 2 to 3 minutes.
4. Reduce the heat to medium and stir in the coconut milk and sugar. Bring to a simmer and cook until slightly thickened, about 2 minutes. Stir in the noodles and basil, and simmer 30 seconds. Serve in deep bowls with lime wedges. Serves 4.
Like this article? Subscribe to Runner’s World and save up to A$35 on the retail price (delivered directly to your door) and receive a FREE pair of Brooks socks PLUS if you subscribe for two years you will also receive a FREE Runner’s World watch.
If you missed picking this issue up at newsstands you can purchase your Runner's World back issue here today!