Satay style beef & pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Beef top sirloin OR top round steak, (boneless), cut 1\" thick |
| 5 | tablespoons | Teriyaki sauce; divided |
| 2 | tablespoons | Creamy peanut butter |
| ⅛ | teaspoon | Ground ginger* |
| ⅛ | teaspoon | Crushed red pepper* |
| 6 | ounces | Dry vermicelli OR- thin spaghetti |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Seeded and chopped cucumber |
Directions
Preparation time: 30 min.
*NOTE: Ginger and red pepper quantities may be increased, up to double amount, if desired.
1. Cut beef steak lengthwise in half and then crosswise into ⅛ inch thick strips. In medium bowl, combine beef and 2 tablespoons teriyaki sauce; toss to coat.
2. In small bowl, combine remaining 3 tablespoons teriyaki sauce, peanut butter, 1 tablespoon water, ginger and red pepper. Cook pasta in salted boiling water according to package directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm.
3. Meanwhile in large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --