Time: 35 Minutes
Asian Beef and Noodle Salad
Top Round Steak slices take a quick dip in a marinade made with Asian vinaigrette and hoisin sauce before joining whole wheat noodles, snap peas and carrots.
Ingredients
Quick Facts
Cooking
- Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.
- Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.
- Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired.
- Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.
Nutrition
Serv Size | Calories | Total Fat | Cholesterol | Total Carbs | Protein |
---|---|---|---|---|---|
4 | 522kcal | 12g | 50mg | 68g | 37g |
* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 2g Monounsaturated Fat; Carbohydrates; Fiber; 11.2mg NE Niacin; 0.8mg Vitamin B6; 1.5mcg Vitamin B12; 4.8mg Iron; 72.3mcg Selenium; Zinc; Choline;
Courtesy of BeefItsWhatsForDinner.com