Asian Berry-Beef Salad

This may sound like an unusual combination of flavors, but the strawberries add a fresh sweetness to the soy sauce dressing.

Yield: 2 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 429
  • Calories from fat: 28%
  • Fat: 13.5g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3.1g
  • Protein: 32.6g
  • Carbohydrate: 48.9g
  • Fiber: 10.6g
  • Cholesterol: 71mg
  • Iron: 5.8mg
  • Sodium: 730mg
  • Calcium: 111mg

Ingredients

  • 1/2 teaspoon pepper
  • 1/2 pound trimmed beef tenderloin
  • 1 large garlic clove, crushed
  • Cooking spray
  • 1 cup halved strawberries
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons white vinegar
  • 1/4 teaspoon ground ginger
  • 2 cups hot cooked Chinese noodles
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups torn spinach
  • 2 teaspoons sesame seeds, toasted

Preparation

  1. Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef; cook 2 minutes or until browned, turning occasionally. Cook over medium-low heat 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from skillet; let stand 5 minutes. Cut into 1/4-inch-thick slices; set aside.
  2. Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
  3. Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat. Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds.
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