Ingredients

1 pound boneless beef top sirloin, cut 1-inch thick
8 ounces fresh pea pods, cut diagonally in half if large
4 to 8 ounces uncooked thin rice noodles or vermicelli
Water
1 tablespoon dark sesame oil
1 large red or yellow bell pepper, cut into julienne strips
1 tablespoon sesame seeds
1 small head Boston or Bibb lettuce
1 small head radicchio
1 tablespoon sesame seeds

Marinade:
3 tablespoons peanut oil
3 tablespoons rice vinegar
5 teaspoons soy sauce or tamari
1/2 to 1 teaspoon hot chili oil (preferably with garlic)

Directions

Heat large, heavy skillet over medium-high heat until hot. Place beef steak in skillet and cook 9 to 12 minutes for rare to medium doneness, turning once.

Trim fat from steak. Carve steak into thin slices. In medium bowl, combine marinade ingredients. Add steak slices; toss to coat. Cover and set aside in refrigerator.

In large pot, bring water to a boil. Add pea pods; cook 1 to 2 minutes or until crisp-tender. Remove from water, immediately rinse pea pods with cold water. Drain; set aside.

In same boiling water, add noodles. Stir; cook 3 to 5 minutes or until tender. Drain; rinse with cold water. Using large spoon, press noodles against strainer to remove excess water. Drizzle noodles with sesame oil; toss to coat.

In large bowl, combine reserved beef, pea pods, bell pepper, and 1 tablespoon sesame seeds. To serve, arrange lettuce and radicchio leaves on serving platter. Top with noodles. Arrange beef mixture over noodles. Garnish with 1 tablespoon sesame seeds. Serves 4.

Each serving contains 465 calories, 23 gm fat, 31 gm carbohydrates, 500 mg sodium, 76 mg cholesterol.