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Recipe: asian top loin filets with soba noodle and vegetable salad

asian top loin filets with soba noodle and vegetable salad recipe image
Asian top loin filets with soba noodle and vegetable salad serving suggestion

asian top loin filets with soba noodle and vegetable salad

Recent research shows more consumers are looking for easy beef recipes that are more sophisticated with more interesting ingredients. Take a look at this recipe.


  • 2 beef Strip Filets, cut 1 3/4 to 2 inches thick (about 1 pound)
  • 2 tablespoons reduced-sodium soy sauce, divided
  • 1 tablespoon minced fresh ginger, divided
  • 2 teaspoons minced garlic
  • 6 ounces uncooked soba noodles
  • 8 ounces sugar snap peas, cut diagonally in half
  • 1 1/2 cup thinly sliced red bell pepper
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup thinly sliced fresh mint
  • 2 tablespoons diagnoally sliced green onion
  • 1 tablespoons tosted sesame seeds
  • 3 tablespoons vegetable oil
  • 2 tablespoons fresh lime juice
  • Reduced-sodium soy sauce (optional)
  • Toasted Sesame-seeds (optional)


  1. Preheat 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.

    Cook's 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.

  2. Cook in 350°F oven 19 to 23 minutes for medium rare; 24 to 28 minutes for medium doneness.
  3. Meanwhile, 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.
  4. Remove 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.)
  5. Carve Filets into slices; serve with noodle salad. Garnish with additional sesame seeds, if desired.

Nutrition information per serving: 468 Calories; 19g Total Fat; 4g Saturated Fat; 8g Monounsaturated Fat; 73mg Cholesterol; 611mg Sodium; 43g Total carbohydrate; 34g Protein; 4.8mg Iron; 11.2mg Niacin; 0.8mg Vitamin B6; 6mg Choline; 3.3mcg Vitamin B12; 5.8mg Zinc; 29.2mcg Selenium; 3.1g Fiber.