| 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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