Asian Salad with Peanut Butter Sauce
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25m
4 
MEDIUM
Ingredients
600g of Noodles
2 Tbsps of Rice Vinegar
1 Tbsp of American Garden Creamy Peanut Butter
2 tsps of Soy Sauce
1 tsp of Mint, minced
1 tsp of Ginger, grated
½ tsp of Sriracha Sauce
1 Garlic Clove, mashed
¼ cup of American Garden Lemon Juice
2 Tbsps of Sesame
Salt to taste
Black Pepper to taste
¼ cup of Vegetable Oil
1 Tbsp of Sesame Oil
600g of Beef, finely sliced
2 Carrots, finely sliced
1 Hot Red Pepper, sliced
1 Green Onion, minced
2 cups of Broccoli, boiled
2 Tbsps of Green Coriander
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Preparation
Boil noodles according to the instructions on the package. When it is cooked, drain the water and leave it aside to cool.
To prepare the sauce, place the rice vinegar, the American Garden Creamy Peanut Butter, the soy sauce, the mint, the ginger, the Sriracha sauce, and the garlic in a bowl. Add the American Garden Lemon Juice, the sesame, the salt, and the black pepper. Pour the vegetable oil gradually and mix the ingredients until they are incorporated.
To prepare the meat, heat the sesame in a pan over the heat, then add the meat slices, and stir until they are cooked for about 10 minutes. Season with salt and black pepper; then take the pan off the heat and leave it aside to cool.
In a bowl, place the broccoli, noodles, carrots, hot red pepper, and green onions. Add the meat slices and stir the ingredients until they are incorporated. Distribute the salad over 4 dishes. Garnish with coriander and serve immediately.
