4 oz. Asian wheat noodles or linguine
2 tablespoons dark sesame oil
8 oz. thinly sliced beef flank steak (1/4 inch)
1 tablespoon soy sauce
1 tablespoon minced garlic
1 tablespoon Rice vinegar
1 tablespoon Asian fish sauce
2 cups mixed salad greens
1/4 cup coarsely chopped fresh mint
2 tablespoons julienned red bell pepper
1. Cook noodles according to package direction; drain well.
2. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add steak; cook 2 to 3 minutes or until pink in center, stirring frequently and adding soy sauce during last 30 seconds. Remove meat; cover loosely with foil.
3. Reduce heat to medium-low. Add garlic to skillet; cook and stir 30 seconds or until fragrant. Stir in vinegar and fish sauce; simmer 30 seconds. Add noodles; toss to coat.
4. Toss noodles, salad greens and mint in large bowl; arrange on serving plates. Top with steak and bell pepper; drizzle with any accumulated juices.
2 (2 1/2-cup) servings
PER SERVING: 545 calories, 18.5 g total fat (3.5 g saturated fat), 42 g protein, 49.5 g carbohydrate, 85 mg cholesterol, 1475 mg sodium, 6 g fiber