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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.

  • 35
    min
  • 4
    SERVINGS
  • 520
    Cal
  • 38 g
    Protein

Ingredients:

  • 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)
Marinade:
  • 1/2 cup prepared light Asian vinaigrette
  • 1/3 cup hoisin sauce

Cooking:

  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.

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.

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