Beef-Noodle Salad Recipe

Beef-Noodle Salad

Beef-Noodle Salad

Total Time: 25 Minutes
Servings: 6 (serving size: 1 cup beef mixture and 1 cup spinach)

Ingredients:

  • 1 (3.75-ounce) package bean threads (cellophane noodles)
  • 8 ounces sliced deli roast beef, cut lengthwise into thin strips
  • 1 cup snow peas, trimmed and cut lengthwise into thin strips
  • 1/2 cup julienne-cut carrot
  • 1/2 cup low-sodium teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons dark sesame oil
  • 2 teaspoons chile paste with garlic
  • 1/2 teaspoon bottled fresh ground ginger (such as Spice World)
  • 6 cups torn spinach
  • 1/4 cup chopped fresh cilantro

Procedure:

  1. Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
  2. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture.
  3. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.
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