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Thai Beef Noodle Salad
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Top recipe: 
2007 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
In a "Fit to Eat" column touting the benefits of vitamin B-12, registered dietitian Chris Rosenbloom provides this recipe, which she notes is also a good source of vitamin B-6, zinc and selenium -- nutrients needed by older adults to enhance immune function.
Hands on time: 15 minutes Total time: 2 hours and 45 minutes Serves: 4
Ingredients:
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1 pound beef top round steak, cut 3/4 inch thick
For the marinade:
6 tablespoons orange juice
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons dark sesame oil
1 1/2 teaspoons chili paste
7 ounces uncooked spaghetti
2 teaspoons canola or vegetable oil, divided
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8-inch strips
1/2 cup sliced green onions
Salt and pepper, if desired
1/4 cup unsalted peanuts, chopped
Instructions:
Cut the steak lengthwise in half, then crosswise into 1/8-inch strips. In a small bowl, combine juice, vinegar, soy sauce, ginger, garlic, sesame oil and chili paste. Place beef and 1/4 cup marinade in large plastic food bag; turn beef to coat. Close bag securely and marinate in refrigerator for 1 to 2 hours. Reserve remaining marinade for dressing.
Cook spaghetti according to package directions; drain and place in serving bowl. Add reserved marinade and toss; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper and green onions; stir-fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool.
Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet until hot. Add half the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef. Season with salt and pepper, if desired. Add beef to noodle mixture. Top with peanuts.
Cook spaghetti according to package directions; drain and place in serving bowl. Add reserved marinade and toss; set aside.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper and green onions; stir-fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool.
Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet until hot. Add half the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef. Season with salt and pepper, if desired. Add beef to noodle mixture. Top with peanuts.
Notes:
Total recipe time includes one-hour plus of marinating time.
Nutrition:
Per serving: 440 calories (percent of calories from fat, 37), 36 grams protein, 45 grams carbohydrates, 4 grams fiber, 12 grams fat (3 grams saturated), 61 milligrams cholesterol, 460 milligrams sodium.
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