Asian Beef and Noodle Salad

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

1 pound beef top round steak, cut 1-inch thick

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

Noodle Salad:
8 ounces uncooked whole wheat thin spaghetti
8 ounces sugar snap peas
2 cups shredded carrots
Salt and ground black pepper to taste
2 tablespoons toasted sesame seeds (optional)

Cooking Directions:

1. Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips.
2. For Marinade: Combine marinade ingredients in small bowl.
3. 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.
4. For Noodle Salad: 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.
5. 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.
6. Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.

Makes 4 servings.

Tip: One pound boneless beef top sirloin steak, cut 1-inch thick, may be substituted for beef top round steak.

Nutritional Information Per Serving (1/4 of recipe): Calories: 523; Total Fat: 11g; Saturated Fat: 3g; Cholesterol: 62mg; Total Carbs: 68g; Fiber: 10g; Protein: 38g; Sodium: 728mg.

Recipe and photograph courtesy of The Beef Checkoff.