Beijing Noodle Salad
Beijing Noodle Salad with bamboo shoots and snap peas is quick to put together but it can also be made ahead of time, a blessing on busy work days.
Servings 6
Calories 191kcal
Ingredients
- 1 pound Certified Angus Beef ® flat iron
- ½ pound whole wheat spaghetti cooked
- ½ tablespoon sesame oil
- ¼ cup matchstick-cut bamboo shoots
- ¼ cup peanuts chopped
- 1 cup sugar snap peas sliced
- 1 tablespoon minced ginger
- 2 teaspoons low-sodium soy sauce
- ½ teaspoon chili oil
- 1 ½ tablespoons teriyaki sauce
- Kosher salt and pepper to taste
Instructions
- Season steak with salt and pepper, and grill to 140ºF for medium rare doneness. Remove steak from grill and rest 5 minutes. Slice across the grain.
- Toss pasta with sesame oil. Add bamboo shoots, peanuts, peas and steak.
- Combine ginger, soy sauce, chili oil and teriyaki sauce. Add dressing to noodle mixture and toss. Season with salt and pepper if desired.
Notes
Recipe courtesy of Certified Angus Beef® brand.
Nutrition
Calories: 191kcal | Carbohydrates: 31g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 9.8mg | Calcium: 29mg | Iron: 2.1mg