Satay style beef and pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Boneless beef top sirloin or top round; cut 1 inch thick |
| ; steak | ||
| 5 | tablespoons | Teriyaki sauce; divided |
| 2 | Tablespons creamy peanut butter | |
| ⅛ | teaspoon | Ground ginger; up to 1/4 |
| ⅛ | teaspoon | Crushed red pepper; up to 1/4 |
| 6 | ounces | Dry vermicelli or thin spaghetti |
| 2 | tablespoons | Vegetable oil |
| ½ | cup | Seeded and chopped cucumber |
Directions
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.
Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-Fabfood
By LizaCooks@... on Jun 15, 1998, converted by MM_Buster v2.0l.