What’s For Dinner?
Thai Beef Noodle Salad
(First star is lowest, fourth star is highest)
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
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
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.