Beef Noodle Salad With Stem Ginger Dressing Recipes

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SOY-GINGER BEEF AND NOODLE SALAD WITH PEANUT DRESSING



Soy-Ginger Beef and Noodle Salad with Peanut Dressing image

Categories     Salad     Tea     Beef     Ginger     Pasta     Marinate     Mint     Peanut     Summer     Grill/Barbecue     Watercress     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 26

Dressing
1 1/4 cups boiling water
3 tea bags of Chinese black tea
2/3 cup smooth peanut butter
1/4 cup soy sauce
2 tablespoons fresh lime juice
1/4 teaspoon cayenne pepper
1 cup chopped watercress
1/2 cup chopped fresh mint
Beef
5 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
1 tablespoon honey
1 teaspoon dried crushed red pepper
1 teaspoon ground cumin
1 1 1/4- to 1 1/2-pound top sirloin steak, cut crosswise into 1/4- to 1/3-inch-thick slices; slices then cut into 3-inch strips
Salad
3/4 pound linguine
1 tablespoon oriental sesame oil
2 12-ounce cucumbers, peeled, halved lengthwise, seeded
8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
1 bunch fresh mint
1 bunch watercress
1/2 cup roasted salted peanuts, coarsely chopped
Lime wedges

Steps:

  • For dressing:
  • Combine 1 1/4 cups boiling water and tea bags and steep 5 minutes. Place peanut butter in medium bowl. Add 3/4 cup tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Mix in watercress and mint.
  • For beef:
  • Combine soy sauce, vinegar, ginger, honey, crushed red pepper, and cumin in large bowl; whisk to blend. Add beef and toss to coat. Marinate at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
  • For salad:
  • Cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain again. Transfer linguine to large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on paper towels to drain.
  • Drain marinade from beef into medium saucepan; boil 2 minutes over high heat. Cool. Heat grill pan or large ridged cast-iron skillet over high heat 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.
  • Add cucumbers, green onions, and cooled marinade to linguine. Add dressing and toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

ASIAN NOODLE & BEEF SALAD



Asian Noodle & Beef Salad image

My Asian-inspired pasta salad is crunchy, tangy and light. If you have fresh herbs, like basil or cilantro, on hand, add them to the mix. -Kelsey Casselbury, Odenton, Maryland

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup reduced-sodium soy sauce
1/4 cup lime juice
2 tablespoons sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh gingerroot
1 tablespoon sesame oil
1 beef top sirloin steak (1 pound)
1/4 teaspoon pepper
6 ounces thin rice noodles
1 cup julienned zucchini
2 medium carrots, thinly sliced
1 celery rib, sliced

Steps:

  • For dressing, mix first six ingredients. Sprinkle steak with pepper. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Let stand 5 minutes before slicing., Meanwhile, prepare rice noodles according to package directions. Drain; rinse with cold water and drain again. In a large bowl, combine noodles, vegetables and steak; toss with dressing.

Nutrition Facts : Calories 399 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 855mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g protein.

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