As I previously mentioned, this month I’m taking part in a Kitchen PLAY campaign called “30 Days of Family Health” that will highlight a variety of healthy recipes from the American Diabetes Association (ADA). You can learn about or purchase any of these healthy cookbooks online (Use code: KITCHEN2013 for a 25% discount on all books at the ADA online store through October 4, 2013).
Asian-inspired cuisine is a dinnertime staple in our home. Stir-fry recipes, soups, rice and noodle dishes are comforting, satisfying and full of ingredients that give you a lot of bang for your buck when it comes to flavor. I think we’ve all had variations of these dishes that are full of oil, but the truth is you only need a small amount of flavored oil to spice up Asian cuisine while keeping it healthy. While flipping through my second cookbook from the American Diabetes Association, Healthy Calendar Diabetic Cooking, I immediately landed on an Asian Beef Noodle Salad. It had all of the ingredients I love using; peanut butter, lime juice, mint, soy sauce, rice vinegar, toasted sesame oil… these are the flavors that make you forget about sugar and fat.
I made a small change to this recipe. In the cookbook version, the steak is cooked on high heat in a combination of sesame oil and nonstick cooking spray. Because most sesame oils have a low smoke point I decided to cook the meat in just the nonstick cooking spray and add the sesame oil to the dressing instead. It’s a minor tweak to the original recipe that I think is worth noting.
I know you will love this Asian Beef Noodle Salad just as much as I did! I’ve truly enjoyed preparing healthy dishes for the “30 Days of Family Health” campaign and I can’t wait to continue working my way through these cookbooks.
Disclaimer: I received a free review copy of Healthy Calendar Diabetic Cooking by Lara Rondinelli Hamilton and Chef Jennifer Bucko Lamplough. I received monetary compensation for this post. However, all opinions are my own.
Yields 6 servings
10 minPrep Time
5 minCook Time
15 minTotal Time
- 2 tablespoons smooth peanut butter
- 3 tablespoons fresh lime juice
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon cayenne pepper
- 1/2 cup chopped fresh mint
- 8 ounces whole wheat angel hair pasta, uncooked
- 2 tablespoons light soy sauce
- 2 tablespoons rice wine vinegar
- 1 pound top sirloin steak, cut into 3-inch strips
- nonstick cooking spray
- 2 medium cucumbers, peeled, seeded, and sliced into thin sticks
- 2 medium carrots, shredded
- 4 scallions, cut diagonally
- 3 tablespoons roasted unsalted peanuts, coarsely chopped
- 2 tablespoons sesame seeds, toasted
- In a medium bowl, whisk together dressing ingredients. Set aside.
- Cook pasta according to package instructions, omitting salt; drain and rinse under cold water to cool.
- In a medium bowl, whisk together soy sauce and rice wine vinegar. Add beef and toss to coat.
- Add a generous amount of cooking spray to a large saute pan or wok over high heat. Stir-fry beef in batches; set aside to cool slightly.
- In a large salad bowl, toss the remaining ingredients, except the sesame seeds, with cooled pasta. Drizzle the dressing over the salad and toss to coat.
- Arrange 6 portions of the salad on salad plates and top with a portion of the beef. Garnish with toasted sesame seeds.
This Asian Beef Noodle Salad is shared with permission from "Healthy Calendar Diabetic Cooking" by Lara Rondinelli Hamilton and Chef Jennifer Bucko Lamplough.