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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy, Vegetables Post fabfoo, Post to mc 4 servings

INGREDIENTS

1 1/4 lb Boneless beef top sirloin or top round; cut 1 inch thick
; steak
5 tb Teriyaki sauce; divided
2 Tablespons creamy peanut butter
1/8 ts Ground ginger; up to 1/4
1/8 ts Crushed red pepper; up to 1/4
6 oz Dry vermicelli or thin spaghetti
2 tb Vegetable oil
1/2 c Seeded and chopped cucumber

INSTRUCTIONS

1.Cut beef steak lengthwise in half and then crosswise into 1/8 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
(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 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@aol.com on Jun 15, 1998, converted by MM_Buster v2.0l.

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