Asian beef and noodle salad
Delight your taste buds with this flavorful Asian-inspired salad, featuring tender beef slices, refreshing vegetables, and savory noodles.
Ingredients:
- 450g beef Top Round Steak, cut 1 inch thick
- 230g uncooked whole wheat thin spaghetti
- 230g sugar snap peas
- 2 cups shredded carrots
- Salt and pepper
- 2 tablespoons toasted sesame seeds (optional)
- 1/2 cup prepared light Asian vinaigrette
- 1/3 cup hoisin sauce
Instructions:
- 1. Slice the beef steak into thin strips, about 1/4 to 1/8-inch thick. Mix the marinade ingredients in a small bowl. Place the beef and 1/4 cup of the marinade in a medium bowl, toss well to coat the beef. Cover and let it marinate in the refrigerator for 30 minutes to 2 hours. Keep the remaining marinade covered in the fridge for later use. 2. Cook the pasta following the instructions on the package, adding peas and carrots during the last 1 to 2 minutes of cooking until they are slightly tender. Drain the pasta and vegetables, then transfer them to a large serving bowl. Set it aside. 3. Take the steak out of the marinade and discard the marinade. Heat a large nonstick skillet over medium-high heat until it's hot. Add half of the beef and stir-fry for 1 to 3 minutes until the beef's surface is no longer pink. Repeat with the remaining beef. Season with salt and pepper to taste. 4. Combine the cooked beef with its juices and the reserved marinade with the pasta and vegetables. Mix them well together. Optional: Sprinkle sesame seeds on top.
Summary:
- Calories: 2661 kcal
- Fat: 116 g
- Protein: 144 g
- Carbs: 258 g
- Potassium: 3538 mg
- Magnesium: 404 mg