Asian Noodle & Beef Salad Recipe

Asian Noodle & Beef Salad Recipe
Asian Noodle & Beef Salad Recipe photo by Taste of Home
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Asian Noodle & Beef Salad Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon sesame oil
  • 1 beef top sirloin steak (1 pound)
  • 1/4 teaspoon pepper
  • 6 ounces thin rice noodles
  • 1 cup julienned zucchini
  • 2 medium carrots, thinly sliced
  • 1 celery rib, sliced

Directions

For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
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. Yield: 4 servings.
Editor's Note: Salad can be made ahead, refrigerated and served cold.
Originally published as Asian Noodle & Beef Salad in Simple & Delicious April/May 2017

Nutritional Facts

1-1/2 cups: 399 calories, 8g fat (2g saturated fat), 46mg cholesterol, 855mg sodium, 50g carbohydrate (11g sugars, 2g fiber), 29g protein.

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup lime juice
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh gingerroot
  • 1 tablespoon sesame oil
  • 1 beef top sirloin steak (1 pound)
  • 1/4 teaspoon pepper
  • 6 ounces thin rice noodles
  • 1 cup julienned zucchini
  • 2 medium carrots, thinly sliced
  • 1 celery rib, sliced
  1. For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing.
  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. Yield: 4 servings.
Editor's Note: Salad can be made ahead, refrigerated and served cold.
Originally published as Asian Noodle & Beef Salad in Simple & Delicious April/May 2017

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