Recipe by The Beef Checkoff
"A beef salad done Asian-style has whole-grain noodles, colorful sugar snap peas, red bell peppers, and carrots tossed in a light sesame-lime dressing."
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1 (16 ounce)
beef top sirloin steak, cut 1 inch thick
uncooked whole grain spaghetti
1 (8 ounce) package
sugar snap peas
red bell pepper, thinly sliced
packaged shredded carrots
Toasted sesame seeds
reduced-fat or regular Asian-sesame dressing
fresh lime juice
We liked this, but I think a little Sriracha and some chopped peanuts, instead of sesame seeds, would send this up a notch. The meat was tender and tasty, and I liked the combination of veggies. I subbed snow peas for sugar snap peas, and I'm glad I did. Sugar snaps would have made this too sweet for us.
Used flank steak as would be used in restaurant, never cook steak over 5 min per side steak continues to cook after removed from grill. Let meat rest at least 10 minutes or all the juices will come out of meat and it will be dry. Also, I never close grill cover when cooking red meat, it speeds the cooking time and dries the meat.
Chief at a fine dining restaurant
We liked this recipe but it was on the sweeter side. I think the next time I make this we'll use some chili's to add some heat to offset the sweetness. Also added some mushrooms and broccoli so there were extra veggies for my son the vegetarian, and just omitted the steak for his dinner.
I made this for a Sunday supper in August - the weather was just right for grilling, and I love to incorporate seasonal veggies into my meals.
I cut down on the amount of red pepper, and added zucchini and yellow squash, which we really liked. The noodle and veggie part was so good, like a new form of comfort food. And nothing tops a few slices of perfectly seasoned and cooked steak!
Use tri tip or top sirloin don't over cook...add some heat! Very good!
I normally have a sweet tooth as well, but this dressing was for sure pretty sweet, and there was a lot of it. We used organic lo mein noodles instead of the spaghetti, and I also subbed snow peas for snap peas since they looked fresher at the store. I had squeezed an entire large lime into the marinade (so more than the recipe called for), but it still wasn't enough to cut the sweetness. The Asian sesame dressing I had chosen was the Annie's Organic one, so maybe I will just need to experiment with others to see how they flavor this. Also, our family is big into veggies, so I would probably double the amount of snow peas for next time. The peppers and carrots made it plenty sweet, so I would leave them as-is, but for sure, it needed something to balance the flavors a bit better. All in all, another repeat, and that meat was GREAT, and so easy to do!
I had never cooked steak before. That's right, never. I haven't been much of a read meat eater since my early teens, so literally for more than half my life. For someone that has never cooked steak before, I was not happy that it came out dry so I couldn't really enjoy the steak! I cooked 16 minutes on my gas grill over medium heat, covered, as indicated and there is no way this steak was of medium doneness; definitely well done. The marinade itself had great flavor and I marinated for 2 hours. I did make my own yummy Asian sesame ginger vinaigrette. I also added celery to the veg. I wish I had taken the advice of reviewer Bibi, who omitted the sugar snap peas and used snow peas; the sugar snaps were a little too sweet for the dish. I would try this again, swapping the peas and ensuring the steak was not over-cooked.
We really enjoyed this recipe, I did make my own marinade using a wok seasoned cooking oil, low sodium soy sauce, beef broth, and a dash of sesame oil, and some fresh ground ginger...I loved topping this with the grilled marinated steak!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Steak and Asian Noodle Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 207
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