Satay-Style Beef & Pasta
When it's time for a mealtime departure from everyday fare, remember that this beef dish, with its Far East flavor, will travel to your table in 30 minutes for an unforgettable meal. It's a Thai-riffic flavor combination your family will love.
1 1/4 pounds boneless beef top round or top sirloin steak, cut 1-inch thick
5 tablespoons bottled teriyaki sauce - divided use
2 tablespoons creamy peanut butter
1 tablespoon water
1/8 to 1/4 teaspoon crushed red pepper
1/8 to 1/4 teaspoon ground ginger
6 ounces uncooked vermicelli or thin spaghetti
2 tablespoons vegetable oil
1/2 cup seeded and chopped cucumber
- Cut steak into 1/8-inch thick strips. Add 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly.
- Combine remaining 3 tablespoons teriyaki sauce, peanut butter, water, red pepper and ginger.
- Cook vermicelli in salted boiling water according to package directions; drain and rinse. Toss vermicelli with peanut butter mixture to coat well.
- In a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to noodles; toss lightly. Sprinkle with chopped cucumber. Serve immediately.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 308 calories; 27 g protein; 29 g carbohydrate; 9 g fat; 767 mg sodium; 61 mg cholesterol.
Recipe and photograph provided courtesy of Beef, It's What's For Dinner©.