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)
What to do:
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.
