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.

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