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 --

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