See below ingredients and instructions of the recipe
1 1/4 lb Beef top sirloin
-OR top round steak,
-(boneless), cut 1" thick
5 tb Teriyaki sauce; divided
2 tb Creamy peanut butter
1/8 ts Ground ginger*
1/8 ts Crushed red pepper*
6 oz Dry vermicelli
-OR- thin spaghetti
2 tb Vegetable oil
1/2 c Seeded and chopped cucumber
Preparation time: 30 min.
*NOTE: Ginger and red pepper quantities may be increased, up to double
amount, if desired.
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.