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Spicy Beef Noodle Salad
Pan-seared ribbons of beef tossed with crisp, colorful veggies, rice noodles, and a spicy Asian dressing.

Hands-on Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings (1 cup each)



Ingredients
4 ounces rice noodles, uncooked
2 tablespoons peanut oil
1 tablespoon hot chili sauce
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon seasoned rice vinegar
2 teaspoons La Choy® Lite Soy Sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
1 tablespoon fresh chopped cilantro
1/2 teaspoon grated gingerroot
2 green onions, sliced diagonally (about 1/2 cup)
1/2 cup grated carrots
1/2 cup julienned red bell pepper
1/2 cup seeded, julienned English cucumber
8 ounces flank steak, thinly sliced across the grain
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
PAM Professional™ No-Stick Cooking Spray
2 tablespoons La Choy Crispy Rice Noodles


Directions
  1. Prepare rice noodles according to package directions, omitting salt. Drain; set aside.
  2. Whisk peanut oil, chili sauce, honey, lime juice, rice vinegar, soy sauce, sesame oil, fish sauce, cilantro, and ginger in large bowl. Add green onions, carrots, bell pepper, cucumber, and prepared rice noodles to mixture; set aside.
  3. Season steak with salt and black pepper. Spray 12-inch skillet with cooking spray. Heat over high heat. When hot, add beef. Cook and stir about 4 minutes or until steak is seared and still pink in center. Cook in batches, if needed, to prevent overcrowding.
  4. Add beef to bowl. Toss to coat ingredients evenly with dressing.
  5. Garnish with crispy rice noodles. Serve at room temperature. Refrigerate leftovers.
COOK'S TIPS: To julienne vegetables, cut them into thin, matchlike sticks, about 2 inches long. This can be done with a chef's knife or by using a piece of equipment called a mandoline.

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