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Ingredients: |
| 1-1/4 |
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pound boneless beef top round or top sirloin steak, cut 1 inch thick |
| 5 |
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tablespoons bottled teriyaki sauce, divided |
| 2 |
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tablespoons creamy peanut butter |
| 1 |
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tablespoon water |
| 1/8 to 1/4 |
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teaspoon crushed red pepper |
| 1/8 to 1/4 |
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teaspoon ground ginger |
| 6 |
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ounces uncooked vermicelli or thin spaghetti |
| 2 |
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tablespoons vegetable oil |
| 1/2 |
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cup seeded and chopped cucumber |
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Instructions: |
| 1. |
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Cut steak into 1/8-inch thick strips. Add 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly. |
| 2. |
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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. |
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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. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 308 calories; 27 g protein; 29 g carbohydrate; 9 g fat; 767 mg sodium; 61 mg cholesterol. |
