Feast from the East
Asian beef-noodle salad with grilled sirloin and a zesty sesame-orange dressing
Feast your eyes on this! East meats West when oodles of beef and noodles are paired with colourful veggies and a lip-smacking Asian dressing. Lotsa fiber and lean protein make it a waist-watcher’s dream.
Dressiing
- 1/2 cup low-sodium beef or chicken broth
- 1/3 cup hoisin sauce
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp seasoned rice vinegar (see tip)
- 1 tbsp toasted sesame oil
- 1 tbsp grated gingerroot
- 1 tsp grated orange zest
- 1 tsp minced garlic
- 1/4 tsp each salt, freshly ground black pepper and crushed red pepper flakes
Salad
- 8 oz (227 g) uncooked whole wheat spaghetti (or brown rice spaghetti for gluten-free)
- 1 lb (454 g) sirloin steak, grilled and cut into strips
- 2 cups small broccoli florets
- 1 cup thinly sliced red bell pepper
- 1 cup peeled, seeded and diced cucumber
- 1 cup grated carrots
- 1 cup frozen green peas, thawed
- 1/2 cup chopped green onions
- 1/3 cup chopped fresh basil leaves (or cilantro)
1. Whisk together all dressing ingredients in a small bowl and refrigerate until ready to use.
2. Cook spaghetti according to package directions. Drain. Rinse well with cold water and drain again. Transfer spaghetti to a large salad bowl and toss with remaining ingredients. Add dressing just before serving and toss again.
Makes 4 dinner-sized servings or 6 lunch-sized servings
Tip: Rice vinegar is mild, slightly sweet, and comes in regular and seasoned varieties. Seasoned rice vinegar has a little salt and sugar added.
Per serving (based on 6 servings): 340 calories, 7.6 g total fat (2.1 g saturated fat), 25 g protein, 46 g carbohydrate, 6.3 g fibre, 46 mg cholesterol, 619 mg sodium.