Recipes
Asian Salad
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Number of Servings: 4
INGREDIENTS
MARINADE:
4 TBSP lime juice
4 TBSP soy sauce
4 TBSP water
1 TBSP canola oil
5 cloves garlic (chopped)
3 TBSP cilantro (chopped)
SALAD:
1-1/2 lbs beef tenderloin
6 cups well-washed raw spinach with ends pinched off
1 cup snow peas lightly steamed
1/2 red bell pepper thinly sliced
3 TBSP chopped cilantro
1-1/2 TBSP sesame seeds toasted
4 cups cooked wheat vermicelli/rice noodles
DRESSING:
1/4 cup + 1 TBSP lime juice
1/4 cup soy sauce
1 tsp minced garlic
1/3 cup olive oil
1/2 tsp sesame oil
DIRECTIONS
Put ingredients for marinade in a large zip-up plastic bag. Shake until well combined. Lay bag on a plate and add beef, arranging the pieces so they're lying flat. Let all the air out of the bag before zipping closed again. Place in refrigerator for at least 2 hours. Cook beef in a pan or on a grill until it reaches an internal temperature of at least 145 degrees. Meanwhile, divide the spinach on four plates. Toss cooked noodles with chopped cilantro and sesame seeds, and put 1 cup on top of each serving of spinach. Arrange snow peas and bell pepper strips in a circle on top of the noodles. Cut cooked beef into small strips and place on top of salads. Whisk salad-dressing ingredients together in a bowl and serve it on the side.