Asian Noodle & Beef Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. —Kelsey Casselbury, Odenton, Maryland
Ingredients
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1/4 cup reduced-sodium soy sauce
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1/4 cup lime juice
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2 tablespoons sugar
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2 tablespoons rice vinegar
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1 tablespoon grated fresh gingerroot
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1 tablespoon sesame oil
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1 beef top sirloin steak (1 pound)
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1/4 teaspoon pepper
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6 ounces thin rice noodles
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1 cup julienned zucchini
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2 medium carrots, thinly sliced
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1 celery rib, sliced
Directions
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1.
For dressing, mix first 6 ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing.
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2.
Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.
Nutrition Facts
1-1/2 cups: 399 calories, 8g fat (2g saturated fat), 46mg cholesterol, 855mg sodium, 50g carbohydrate (11g sugars, 2g fiber), 29g protein.
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