Thai Beef Noodle Salad

Big, bold flavors from dark sesame oil, soy sauce and rice vinegar make this quick and easy Asian pasta dish resonate with satisfying taste. The recipe is easily doubled, and the greens can be varied according to what beckons you from the garden or at the farmers market.

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


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