| 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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