Asian Beef and Noodle Salad

Asian Beef and Noodle Salad 

Ingredients: 

1pound 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

Directions:

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.

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.

Meanwhile, remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half 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.

Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. If desired, sprinkle with sesame seeds. Makes 4 servings. (Recipe from National Cattlemen’s Beef Association funded by the Beef Checkoff)

Cook’s tip: Boneless beef top sirloin steak, cut 1 inch thick, may be substituted for beef top round steak.