Recipes

Grilled Beef and Noodle Salad

Prep time: 30 minutes

Marinate time: Several hours or overnight

Cook time: 10 minutes

2 lbs. beef flank, sirloin or London broil, Raley's Black Angus Beef

1 1/2 cups Soy Vay Teriyaki Sauce, divided

1/4 cup each: rice vinegar, sherry and vegetable oil

2 tbsp

2 tsp. sugar

2 (9-oz.) pkgs. Azumaya Asian Style Noodles, cooked

2 cups (1-inch) pieces steamed fresh asparagus

1 cup chopped red and yellow bell pepper

1 cup julienne carrots

3/4 cup sliced green onions

1/2 cup coarsely chopped peanuts

Cut meat into 1/4 inch strips and place in a zipper top bag with 3/4 cup teriyaki sauce. Refrigerate for several hours or overnight to marinate. To prepare dressing, whisk together remaining teriyaki sauce, vinegar, sherry, vegetable oil, hot chile oil and sugar.

Toss together with cooked noodles, vegetables and peanuts. Cover and chill until ready to serve. (May be made 1 day ahead.) Just before serving, thread beef onto 12 skewers. Grill over medium heat for 4 to 5 minutes per side. Divide salad between 6 dinner plates and top each with 2 beef skewers.

Makes 6 servings.

Prep time: 15 minutes

Marinate time: 1 hour

Cook time: 10 to 14 minutes

1/2 cup Thai Kitchen Lemongrass Salad Splash

1 tbsp. each: Thai fish sauce, Thai Kitchen Red Curry Sauce, soy sauce, sesame oil and honey

1 lb. flank steak or top sirloin, Raley's Black Angus Beef

1/2 cup steamed and slivered fresh asparagus

1/4 cup peeled and thinly slivered cucumber

1 tbsp. peeled and thinly slivered fresh ginger

Lettuce leaves or tortillas

Fresh cilantro leaves (optional)

In a small bowl, stir together lemongrass splash, fish sauce, curry sauce, soy sauce, sesame oil and honey. Place beef in a resealable plastic bag and add half of the mixture. Seal and refrigerate for at least 1 hour to marinate. Remove meat and discard marinade. Grill meat for 5 to 7 minutes per side, then remove from grill and let stand for 5 minutes. Thinly slice and cut into bite-size pieces. Add to the remaining (unused) marinade with asparagus, cucumber and ginger, tossing well to coat. Spoon into lettuce leaves or tortillas and top with cilantro, if desired.

Makes 4 servings.

For more:  www.raleys.com