| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Spring, To send to , Winter |
4 |
servings |
INGREDIENTS
| 1 |
|
Top (16 oz.) sirloin steak; 1/2-3/4- Inch Thick, |
|
|
; Fat Trimmed |
| 3 |
c |
Fresh snow peas |
| 1/3 |
c |
Reduced-sodium teriyaki sauce |
| 2 1/2 |
tb |
Creamy peanut butter |
| 3/4 |
ts |
Cornstarch |
|
|
Angel hair pasta; cooked and drained |
| 2 |
|
Plum tomatoes; chopped |
| 4 |
|
Green onions; sliced |
INSTRUCTIONS
1.PREHEAT oven to 450°F or preheat grill to high. Measure 4 sheets (12 x
18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil, set
aside.
2.SLICE steak across the grain into thin strips. Center one-fourth of beef
strips on each foil sheet. Top with snow peas. Combine teriyaki sauce,
peanut butter and cornstarch; mix until smooth and well blended. Pour
teriyaki mixture evenly over meat and vegetables.
3.WRAP and seal foil to form four packets.
4.BAKE 14 to 18 minutes on a cookie sheet in oven or GRILL 10 to 14 minutes
on high in covered grill.
5.SERVE over angel hair pasta. Sprinkle each serving with tomatoes and
green onions.
Makes 4 servings.
Recipe by: Reynolds Metals Co.
By SuzyWert@aol.com on Jun 13, 1998, converted by MM_Buster v2.0l.
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