By Beth Hillson

Gluten-Free Asian Vegetables with Beef and Rice Noodles

SERVES 6 TO 8

This fragrant recipe can be made using chicken or tofu in place of beef or omit entirely for a delicious vegetarian meal. Keep dish chilled until ready to eat.

1½ pounds sirloin steak (about 1½ inches thick)
6 ounces dry Asian rice noodles, medium thickness

Marinade

2 tablespoons gluten-free tamari or soy sauce
2 tablespoons dry sherry
2 tablespoons honey
Dressing
6 tablespoons gluten-free tamari
¼ cup olive oil
¼ cup rice vinegar
3 tablespoons honey
1 tablespoon dark sesame oil
1 tablespoon finely minced fresh ginger
2 cloves garlic, crushed
-Red pepper flakes
½ small head green Savoy cabbage, thinly sliced (about 3 cups)
½ small head red cabbage, thinly sliced (about 3 cups)
1 medium cucumber, peeled, seeded and sliced
6 ounces snow peas, trimmed and cut into thin strips, lengthwise
3 green onions, tops removed, remainder sliced very thin

1. Combine marinade ingredients and pour over steak. Marinate for 4 hours or overnight in the refrigerator. (If using chicken or tofu, marinate for 2 hours.)

2. Combine dressing ingredients and toss with cabbages, cucumber, snow peas and green onions. Set aside.

3. Heat a pot of water to boil and add rice noodles. (Do not add salt.) Turn off heat and let soak about 6 to 8 minutes or until noodles soften and expand. Drain well. Add noodles to vegetables and dressing. Toss and transfer to a large serving platter.

4. Grill or broil the steak to desired doneness. (To cook a 1½-inch steak to medium rare, grill 6 minutes on one side and 5 to 6 minutes on the second side.) Let rest for 5 minutes. Cut into thin strips.

5. Arrange beef strips over noodle mixture. Serve with additional dressing, if desired.

Each serving contains 229 calories, 9g total fat, 2g saturated fat, 0g trans fat, 39mg cholesterol, 360mg sodium, 23g carbohydrate, 2g fiber, 15g protein.

Food editor Beth Hillson is author of Gluten-Free Makeovers (glutenfreemakeovers.com), available at LivingWithout.com.