Asian Beef and Noodle Salad with Hoisin Sesame Dressing
A vibrant cold noodle salad featuring tender strips of marinated beef, crisp sugar snap peas, and shredded carrots tossed with whole wheat spaghetti. The combination of light Asian vinaigrette and rich hoisin sauce creates a balanced sweet-savory dressing that coats every strand. Perfect for meal prep or summer entertaining, this protein-packed salad offers satisfying textures and fresh flavors that improve as they meld together.
Ingredients
- 1 pound beef Top Round Steak, cut 1 inch thickchicken breast1:1Use same marinade time
high
- 8 ounces uncooked whole wheat thin spaghetti
- 8 ounces sugar snap peas
- 2 cups shredded carrots
- salt and pepper
- 2 tablespoons toasted sesame seeds
- ½ cup prepared light Asian vinaigrette
- ⅓ cup hoisin sauce
Instructions
- 1
Cut beef steak lengthwise in half, then crosswise into thin strips
- 2
Combine marinade ingredients in small bowl
- 3
Place beef and marinade in medium bowl, toss to coat
- 4
Cover and marinate in refrigerator
- 5
Cover and reserve remaining marinade in refrigerator
- 6
Cook pasta according to package directions, adding peas and carrots during last minutes until vegetables are crisp-tender
- 7
Drain and place pasta and vegetables in large serving bowl
- 8
Remove steak from marinade and discard used marinade
- 9
Heat large nonstick skillet over medium-high heat until hot
- 10
Add half of beef and stir-fry until outside surface is no longer pink
- 11
Repeat with remaining beef
- 12
Season with salt and pepper as desired
- 13
Add beef with juices and reserved marinade to pasta and vegetables
- 14
Toss to combine
- 15
Sprinkle with sesame seeds if desired
Tips
Slice beef against the grain for maximum tenderness and use a sharp knife for clean, thin cuts.
Don't overcook the vegetables - they should remain crisp-tender for the best texture contrast.
Reserve some marinade before adding raw beef to ensure food safety when finishing the dish.
Good to Know
Refrigerate up to 3 days in airtight container. Best served within 24 hours for optimal texture.
Can be made up to 1 day ahead. Add sesame seeds just before serving to maintain crunch.
Serve chilled or at room temperature. Toss gently before serving to redistribute dressing.
Common Mistakes
Don't overcook the beef to avoid tough, chewy texture
Reserve clean marinade before adding raw beef to prevent contamination
Substitutions
FAQ
Can I use a different cut of beef?
Yes, flank steak or sirloin work well. Choose cuts that slice thinly and cook quickly for best results in this stir-fry application.
How long will this salad keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after a few hours as the dressing penetrates the ingredients.
Can I make this gluten-free?
Substitute rice noodles for wheat pasta and use tamari instead of regular soy sauce if present in the vinaigrette.