Asian Beef Noodle Salad
Makes 4 (1 cup each) servings
Total Time: 30 minutes
4 - ounces dry
spaghetti pasta, uncooked
1/4 - cup Orange Ginger Stir Fry
2 - Tablespoons distilled white
1/2 - cup diagonally sliced
1/2 - cup shredded
1 - medium red
bell pepper, seeded and cut into thin
1/2 - pound
beef flank steak, thinly sliced across the
1/4 - teaspoon
1/4 - teaspoon ground black
Original No-Stick Cooking Spray
1/4 - cup Rice Noodles Chopped
pasta according to package directions,
omitting salt. Drain and set aside.
large bowl, whisk together stir fry sauce and
vinegar. Add green onions, carrots, bell
pepper and cooked pasta. Set aside.
steak with salt and black pepper. Spray
12-inch skillet with cooking spray. Heat over
high heat until hot. Add beef; cook and stir
about for 4 minutes or until steak is seared
and still pink in center. Cook in batches, if
needed, to prevent overcrowding.
beef to pasta mixture. Toss to coat
ingredients evenly with sauce mixture. Top
salad with rice noodles and cilantro, if
desired. Serve at room temperature.
Alanís Kitchen Tips
No time to shred and dice
your own vegetables? For convenience, purchase
bagged shredded carrots and precut vegetables
from the salad bar section.
For a vegetarian version,
substitute 1 cup cooked edamame for the beef.