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.

Asian Beef and Noodle Salad


  • 1 pound beef Top Round Steak, cut 1 inch thick
  • 8 ounces uncooked whole wheat thin spaghetti
  • 8 ounces sugar snap peas
  • 2 cups shredded carrots
  • Salt and pepper
  • 2 tablespoons toasted sesame seeds (optional)
  • 1/2 cup prepared light Asian vinaigrette
  • 1/3 cup hoisin sauce

35 Minutes

4 Servings

522kcal Calories

37g Protein


  1. 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.
  2. 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.
  3. 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.
  4. Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.


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; 10.8g Fiber; 11.2mg Niacin; 0.8mg Vitamin B6; 1.5mcg Vitamin B12; 4.8mg Iron; 72.3mcg Selenium; Zinc; Choline;

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