Ingredients Jump to Instructions ↓

  1. 1-1/4 lb. boneless beef steak, cut 1 inch thick 5 tbsp. teriyaki sauce, divided

  2. 2 tbsp. creamy peanut butter

  3. 1/4 tsp. ground ginger

  4. 1/4 tsp. crushed red pepper

  5. 6 oz. vermicelli or thin spaghetti

  6. 2 tbsp. vegetable oil

  7. 1/2 cup chopped, seeded cucumber

Instructions Jump to Ingredients ↑

  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. 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. Meanwhile in large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef 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. Makes 4 servings.


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