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Asian Noodle Steak Salad Recipe
|Lean beef steak||1⁄2 Pound|
|Red pepper||To Taste, seeded and thinly sliced|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Vermicelli pasta||8 Ounce, cooked and drained|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Black pepper||1 Tablespoon|
|Ground ginger||1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Brown sugar||1 Tablespoon|
|Chili oil||1⁄2 Tablespoon (Asian)|
|Dry roasted peanuts||3 Ounce, coarsely chopped|
Calories 320 Calories from Fat 100
% Daily Value*
Total Fat 11 g17.6%
Saturated Fat 2.3 g11.4%
Trans Fat 0 g
Cholesterol 15.9 mg
Sodium 240.9 mg10%
Total Carbohydrates 36 g12.1%
Dietary Fiber 3.3 g13.2%
Sugars 4.7 g
Protein 17 g34.3%
Vitamin A 1% Vitamin C 5.1%
Calcium 3.5% Iron 14.4%
*Based on a 2000 Calorie diet
Cut the beef into very thin slices.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the beef for 3-5 minutes, or according to your preference.
In a large serving bowl, combine the beef, red pepper, bean sprouts and pasta.
In a small bowl, prepare the salad dressing by combining the soy sauce, black pepper, ginger, garlic, brown sugar and chile oil.
Pour the dressing over the salad and toss all the ingredients together.
Top with the chopped peanuts.