Asian Noodle Steak Salad
|Lean beef steak||1⁄2 Pound|
|Red pepper||To Taste, seeded and thinly sliced|
|Fresh bean sprouts||1 Cup (16 tbs)|
|Vermicelli pasta||8 Ounce, cooked and drained|
|Low sodium soy sauce||1⁄4 Cup (4 tbs)|
|Black pepper||1 Tablespoon|
|Ground ginger||1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Brown sugar||1 Tablespoon|
|Chili oil||1⁄2 Tablespoon (Asian)|
|Dry roasted peanuts||3 Ounce, coarsely chopped|
Remove all visible fat from the beef.
Cut the beef into very thin slices.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the beef for 3-5 minutes, or according to your preference.
In a large serving bowl, combine the beef, red pepper, bean sprouts and pasta.
In a small bowl, prepare the salad dressing by combining the soy sauce, black pepper, ginger, garlic, brown sugar and chile oil.
Pour the dressing over the salad and toss all the ingredients together.
Top with the chopped peanuts.