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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.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 8

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Ingredients

Marinade:

Preparation

  1. Step 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. Step 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. Step 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. Step 4

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

Nutrition Information

523 Calories

0 %*

3g SAT FAT

0 %DV**

38g PROTEIN

0 %DV

5.5 mg IRON

0 %DV

6.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using top round: 523 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 62 mg Cholesterol; 728 mg Sodium; 68 g Total Carbohydrate; 10.8 g Dietary Fiber; 38 g Protein; 5.5 mg Iron; 8.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.3 mg Zinc; 72.8 mcg Selenium.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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