Recipe: Thai Beef Noodle Salad (with ginger-orange marinade)

THAI BEEF NOODLE SALAD

1 pound beef top round steak, cut 3/4 inch thick
FOR THE MARINADE:
6 tablespoons orange juice
3 tablespoons rice wine vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
2 cloves minced garlic
2 teaspoons dark sesame oil
1 1/2 teaspoons chili paste
FOR THE SALAD:
7 ounces uncooked spaghetti
2 teaspoons canola or vegetable oil, divided
1 cup shredded carrots
1 medium red bell pepper, cut into 1/8-inch strips
1/2 cup sliced green onions
Salt and pepper, if desired
1/4 cup unsalted peanuts, chopped (For serving)

Cut the steak lengthwise in half, then crosswise into 1/8-inch strips.

In a small bowl, combine juice, vinegar, soy sauce, ginger, garlic, sesame oil and chili paste. Place beef and 1/4 cup marinade in large plastic food bag; turn beef to coat. Close bag securely and marinate in refrigerator for 1 to 2 hours. Reserve remaining marinade for dressing.

WHEN READY TO COOK:
Cook spaghetti according to package directions; drain and place in bowl. Add reserved marinade and toss; set aside.

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add carrots, bell pepper and green onions; stir-fry 1 to 2 minutes or until crisp-tender. Remove from skillet; add to noodles. Set aside to cool.

Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet until hot. Add half the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef. Season with salt and pepper, if desired.

Add beef to noodle mixture. Top with peanuts.

Makes 4 servings
Adapted from source: The Healthy Beef Cookbook by American Dietetic Association, National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick