Asian Beef Noodle Salad
Pan-seared ribbons of beef tossed with crisp, colorful veggies, spaghetti pasta and an Asian dressing
30
Prep Time
30
Total Time
4
Servings
11
Ingredients
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Ingredients

  • 4 ounces dry spaghetti pasta, uncooked
  • 1/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
  • 2 tablespoons distilled white vinegar
  • 1/2 cup diagonally sliced green onions
  • 1/2 cup shredded carrot
  • 1 medium red bell pepper, seeded and cut into thin strips
  • 1/2 pound beef flank steak, thinly sliced across the grain
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup La Choy® Rice Noodles
  • Chopped fresh cilantro, optional

Directions

  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. Whisk together stir fry sauce and vinegar in large bowl. Add green onions, carrots, bell pepper and cooked pasta; set aside.
  3. Season steak with salt and black pepper. Spray 12-inch skillet with cooking spray. Heat over high heat until hot. Add beef; cook and stir about 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.
  4. Add beef to pasta mixture. Toss to coat ingredients evenly with sauce mixture.
  5. Top salad with rice noodles and cilantro, if desired. Serve at room temperature. Refrigerate leftovers.
cooks tips decoration

Cook's Tips

  • No time to shred and dice your own vegetables? For convenience, purchase bagged shredded carrots and precut vegetables from the salad bar section. For a vegetarian version, substitute 1 cup cooked edamame for the beef.

Nutrition Facts

Serving Size4 servings (1 cup each)
Calories274

View Complete Nutrition Information

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Asian Beef Noodle Salad

Pan-seared ribbons of beef tossed with crisp, colorful veggies, spaghetti pasta and an Asian dressing
30
Prep Time
30
Total Time
4
Servings
11
Ingredients
starstarstarstarstar

Ingredients

  • 4 ounces dry spaghetti pasta, uncooked
  • 1/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
  • 2 tablespoons distilled white vinegar
  • 1/2 cup diagonally sliced green onions
  • 1/2 cup shredded carrot
  • 1 medium red bell pepper, seeded and cut into thin strips
  • 1/2 pound beef flank steak, thinly sliced across the grain
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1/4 cup La Choy® Rice Noodles
  • Chopped fresh cilantro, optional

Directions

  1. Cook pasta according to package directions, omitting salt. Drain; set aside.
  2. Whisk together stir fry sauce and vinegar in large bowl. Add green onions, carrots, bell pepper and cooked pasta; set aside.
  3. Season steak with salt and black pepper. Spray 12-inch skillet with cooking spray. Heat over high heat until hot. Add beef; cook and stir about 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.
  4. Add beef to pasta mixture. Toss to coat ingredients evenly with sauce mixture.
  5. Top salad with rice noodles and cilantro, if desired. Serve at room temperature. Refrigerate leftovers.

Cook's Tips

  • No time to shred and dice your own vegetables? For convenience, purchase bagged shredded carrots and precut vegetables from the salad bar section. For a vegetarian version, substitute 1 cup cooked edamame for the beef.
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