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Asian Strip Filets with Soba Noodle and Vegetable Salad

These Asian-influenced Strip Filets are a great match with red bell peppers, fresh basil, fresh mint and soba noodles in a soy-ginger and lime dressing.

  • 50
    min
  • 4
    SERVINGS
  • 470
    Cal
  • 34 g
    Protein

Ingredients:

  • 2 beef Strip Filets, cut 1-3/4 to 2 inches thick (about 1 pound)
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon minced fresh ginger, divided
  • 2 teaspoons minced garlic
  • 6 ounces uncooked soba noodles
  • 8 ounces sugar snap peas, cut diagonally in half
  • 1-1/2 cups thinly sliced red bell pepper
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup thinly sliced fresh mint
  • 2 tablespoons diagonally sliced green onion
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice
  • Reduced-sodium soy sauce (optional)
  • Toasted sesame seeds (optional)

Cooking:

  1. Preheat oven to 350°F. Brush beef Filets with 1 tablespoon soy sauce. Combine 2 teaspoons ginger and garlic; press evenly onto Filets. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place Filets in skillet and brown 2 minutes; turn Filets over and place skillet into preheated oven.

    Cook's Tip: If oven-safe skillet is not available, transfer browned Filets to rimmed baking sheet. Cook 3 to 5 minutes longer for medium rare to medium doneness. Proceed as directed.

  2. Cook in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.

  3. Meanwhile, cook noodles according to package directions; drain. Combine noodles, peas, bell pepper, basil, mint, green onion and 1 tablespoon sesame seeds in large bowl. Whisk remaining 1 tablespoon soy sauce, oil, lime juice and remaining 1 teaspoon ginger in small bowl until blended. Pour over noodle mixture; toss to combine. Season with additional soy sauce to taste, if desired. Refrigerate, covered, until ready to serve.

  4. Remove Filets from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer Filets to carving board; tent loosely with aluminum foil. Let stand 5 to 10 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)

  5. Carve Filets into slices; serve with noodle salad. Garnish with additional sesame seeds, if desired.

468 CALORIES

0 % *

4g SAT FAT

0 % DV **

34g PROTEIN

0 % DV

4.8 mg IRON

0 % DV

5.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 468 Calories; 171 Calories from fat; 19g Total Fat (4 g Saturated Fat; 8 g Monounsaturated Fat;) 73 mg Cholesterol; 611 mg Sodium; 43 g Total Carbohydrate; 3.1 g Dietary Fiber; 34 g Protein; 4.8 mg Iron; 11.2 mg NE Niacin; 0.8 mg Vitamin B6; 3.3 mcg Vitamin B12; 5.8 mg Zinc; 29.2 mcg Selenium; 6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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