Satay-Style Beef and Pasta --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings


  1. 1-1/4 pound beef Top Round or Top Sirloin Steak Boneless, cut 1 inch thick
  2. 5 tablespoons bottled teriyaki sauce, divided
  3. 2 tablespoons creamy peanut butter
  4. 1 tablespoon water
  5. 1/8 to 1/4 teaspoon crushed red pepper
  6. 1/8 to 1/4 teaspoon ground ginger
  7. 6 ounces uncooked vermicelli or thin spaghetti
  8. 2 tablespoons vegetable oil
  9. 1/2 cup seeded and chopped cucumber


  1. Cut steak into 1/8-inch thick strips. Add 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly.
  2. 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.
  3. 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.
Comments (2)
Usage Guidelines.


I love this recipe! To soften the peanut butter when making the pasta mixture, I put it in the microwave on a low setting for about a minute; makes it easier to mix. Goes great with a steamed bag of frozen stir-fry veggies.


If you like peanut sauce at all you will love this! Excellent recipe!!!