December 15, 2019
Asian Yak Strip Filets with Soba Noodle and Vegetable Salad
Asian Yak Strip Filets with Soba Noodle and Vegetable Salad These Asian-influenced Yak Strip Filets are a great match with red bell peppers, fresh basil, fresh mint and soba noodles in a soy-ginger and lime dressing.
Ingredients:
2 Yak Strip Filets, cut 1 inch 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 cups thinly sliced red bell pepper
1/4 cup thinly sliced fresh basil
1/4 cup thinly sliced fresh mint
2 tablespoons diagonally sliced green onion
1 tablespoon toasted sesame seeds
3 tablespoons vegetable oil
2 tablespoons fresh lime juice
Reduced-sodium soy sauce (optional)
Toasted sesame seeds (optional)
Cooking: Preheat oven to 350°F. Brush Yak 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 in 350°F oven 10 to 12 minutes for rare; 15 to 18 minutes for medium rare doneness.
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.
Remove Yak Filets from oven when internal temperature reaches 125°F for rare; 135°F for medium rare. Transfer Yak 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 135°F for rare; 145°F for medium rare.)
Carve Yak Filets into slices; serve with noodle salad. Garnish with additional sesame seeds, if desired.
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