Name: Asian Noodle & Beef Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/4 cup reduced-sodium soy sauce; 1/4 cup lime juice; 2 tablespoons sugar; 2 tablespoons rice vinegar; 1 tablespoon grated fresh gingerroot; 1 tablespoon sesame oil; 1 beef top sirloin steak (1 pound); 1/4 teaspoon pepper; 6 ounces thin rice noodles; 1 cup julienned zucchini; 2 medium carrots, thinly sliced; 1 celery rib, sliced

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. —Kelsey Casselbury, Odenton, Maryland

Editor's Note: Salad can be made ahead, refrigerated and served cold.

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Asian Noodle & Beef Salad

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Yield:4 servings

Prep:15 min

Cook:15 min

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Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon sesame oil
1 beef top sirloin steak (1 pound)
1/4 teaspoon pepper
6 ounces thin rice noodles
1 cup julienned zucchini
2 medium carrots, thinly sliced
1 celery rib, sliced

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Directions

For dressing, mix first 6 ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing.

Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Nutrition Facts

1-1/2 cups: 399 calories, 8g fat (2g saturated fat), 46mg cholesterol, 855mg sodium, 50g carbohydrate (11g sugars, 2g fiber), 29g protein.

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