Servings: 4
Prep Time: 20 Min.
Cook Time: 21 Min.

+ 2 beef Strip Filets, cut 1 3/4 to 2-in. thick (about 1 lb.)
+ 2 Tbsp. reduced sodium soy sauce, divided
*1 Tbsp. minced fresh ginger, divided
+ 2 tsp. minced garlic
+ 6 oz. uncooked soba noodles
+ 8 oz. sugar snap peas, cut diagonally in half
+ 1 1/2 c. thinly sliced red bell pepper
+ 1/4 c. thinly sliced fresh basil
+ 1/4 c. thinly sliced fresh mint
+ 2 Tbsp. diagonally sliced green onion
+ 1 Tbsp. toasted sesame seeds
+ 3 Tbsp. vegetable oil
+ 2 Tbsp. fresh lime juice
+ reduced sodium soy sauce (optional)
+ toasted sesame seeds (optional)

1. Preheat oven to 350°F. Brush Beef Filets with 1 Tbsp. soy sauce. Combine 2 tsp. ginger and garlic; press evenly onto Filets. Heat heavy, ovenproof, nonstick skillet over medium heat until hot. Place Filets in skillet and brown 2 min.; turn Filets over and place skillet into preheated oven.
2. Cook in 350°F oven 19 to 23 min. for medium rare; 24 to 28 min. for medium doneness.
3. Meanwhile, cook noodles according to package directions; drain. Combine noodles, peas, bell pepper, basil, mint, green onion
and 1 Tbsp. sesame seeds in large bowl. Whisk remaining 1 Tbsp. soy sauce, oil, lime juice and remaining 1
tsp. 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 min. (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.

* Recipe Courtesy of The Beef Checkoff

Calories: 468;   Total Fat: 19g;   Saturated Fat: 4g;   Cholesterol: 73mg;   Total Carbs: 43g;   Fiber: 3g;   Protein: 34g;   Sodium: 611mg;