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Asian Strip Filet for Two with Soba Noodle and Vegetable Salad
RecipeBeef Cuts
Asian Strip Filet for Two with Soba Noodle and Vegetable Salad
Yield: Makes 12 shared servings
Soba Noodle and Vegetable Salad: 
Combine noodles, snap peas, bell peppers, basil, mint, green onions and sesame seeds in large bowl. Whisk soy sauce, oil, lime juice and ginger in large bowl until blended. Pour dressing over noodle mixture; toss to combine. Season with salt and pepper to taste, as desired. Refrigerate, covered, until ready to serve. 

                                            Yield: 7-1/2 quarts
Uncooked soba noodles, cooked36 ounces
Sugar snap peas, cut diagonally in half3 pounds
Thinly sliced red bell pepper2 quarts
Thinly sliced fresh basil1-1/2 cups
Thinly sliced fresh mint1-1/2 cup
Diagonally sliced green onion3/4 cup
Toasted sesame seeds1/3 cup
Vegetable oil1 cup
Fresh lime juice3/4 cup
Reduced-sodium soy sauce 1/3 cup
Minced fresh ginger2 tablespoons
Salt and pepper (optional)As needed
Combine ginger and garlic. Brush 1 beef filet with 1 teaspoon soy sauce. Press 1 teaspoon ginger mixture evenly onto filet.
Reduced-sodium soy sauce1/4 cup
Minced fresh ginger2 tablespoons
Minced garlic2 tablespoons
Per Order: 
Heat heavy, ovenproof skillet over medium heat until hot. Add filet and brown on both sides. Roast in 350°F oven to medium rare to medium doneness.

Remove filet from oven when internal temperature reaches 135°F for medium rare; 150°F for medium. Transfer 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.)

Season beef and salad with salt and pepper, as desired. Garnish with additional sesame seeds, if desired. Serve steak tableside for sharing with 2-1/2 cups Noodle Salad. Garnish with additional sesame seeds, if desired.
Beef Strip Filets, cut 1-3/4 to 2 inches thick (about 8 ounces each)12 each
Toasted sesame seeds (optional)As needed

Nutrition information per serving: 904 calories; 36 g fat (7 g saturated fat; 14 g monounsaturated fat); 146 mg cholesterol; 1103 mg sodium; 85 g carbohydrate; 5.9 g fiber; 67 g protein; 22.1 mg niacin; 1.5 mg vitamin B6; 6.6 mcg vitamin B12; 9.4 mg iron; 58.1 mcg selenium; 11.6 mg zinc; 9.8 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
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