Asian Strip Filets with Soba Noodle and Vegetable Salad
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Step 1Preheat 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.
Cooking 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.
Step 2Cook in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
Step 3Meanwhile, 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.
Step 4Remove 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.)
Step 5Carve Filets into slices; serve with noodle salad. Garnish with additional sesame seeds, if desired.
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.