Satay-Style Beef & Pasta

Thin strips of Top Round Steak are quickly cooked in teriyaki sauce before joining thin spaghetti noodles and cucumbers in a flavorful peanut butter sauce.

  • 30
    min
  • 4
    SERVINGS
  • 308
    Cal
  • 27 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/4 pound beef Top Round or Top Sirloin Steak Boneless, cut 1 inch thick
  • 5 tablespoons bottled teriyaki sauce, divided
  • 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

Cooking:

  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.

Nutrition Information

Butcher Counter

Satay-Style Beef & PastaTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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