Asian beef and noodle salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| ASIAN BEEF AND NOODLE SALAD | |
| 2 Tablespoons | sesame seeds |
| 3 teaspoons | sesame oil, divided |
| 1/2 pound | lean beef, cut in thin strips for stir fry |
| 1 large | red onion, thinly sliced |
| 1 large | carrot, halved lengthwise and cut diagnonally |
| -into 1/4 slices | |
| 1-2 Tablespoons | minced garlic, or to taste |
| 1 small | zucchini, halved lengthwise, and cut diagonally |
| -into 1/4 slices | |
| 1/2 cup | sliced mushrooms |
| 1/4 cup | beef broth, fat-free, reduced-sodium |
| 3 1/2 ounces | uncooked rice noodles |
| 5 cups | boiling water |
| 1-2 Tablespoons | soy sauce, reduced-sodium |
| 1 Tablespoon | fresh lemon juice |
| salt, to taste | |
| pepper, to taste | |
| In a non-stick skillet, toast sesame seeds over medium heat until fragrant. Transfer seeds to a bowl. Heat 1 teaspoon oil in the skillet over high heat. Sear meat until browned on one side, about 1 minute. Turn and cook until meat is pink in the center, about 2 minutes. Transfer to a large bowl along with any juices. Heat 1 teaspoon oil in the pan over medium-high heat. Saute the onion until browned, about 5 minutes. Add to the bowl of meat. Reheat the pan. Stir in carrots and garlic. Add 2 tablespoons broth. Stir-fry 1 minute. Add squash and remaining broth. Stir-fry until squash is bright green but still al dente. Add mushrooms and heat through. Add vegetables to the meat. Use hands to break up dry rice noodles into short lengths. Place noodles in a bowl and cover with boiling water. Let sit until just tender but not mushy, about 1 to 2 minutes. Drain. Add to | |
| meat | |
| vegetables | |
Combine soy sauce, lemon juice, black pepper and remaining oil.
Pour over salad. Add sesame seeds. Toss to mix well. Season
salad to taste with salt and pepper. Serve warm.
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Exported from Shop'NCook 3.0.1 (http://www.shopncook.com)
Recipe uploaded with Shop'NCook for iPhone.
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