Satay Style Beef and Pasta
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- 1-1/4 lbs. boneless beef top sirloin or top round steak, cut 1- inch thick
- 5 Tbsp. teriyaki sauce, divided
- 2 Tbsp. creamy peanut butter
- 1/4 tsp. ground ginger
- 1/4 tsp. crushed red pepper
- 6 ounces uncooked vermicelli or thin spaghetti
- 2 Tbsp. vegetable oil
- 1/2 cup seeded and chopped cucumber
Cut beef steak lengthwise in half and then crosswise into 1/8-inch thick strips.
In medium bowl, combine beef and 2 Tbsp. teriyaki sauce. Toss to coat.
In a small bowl, combine remaining 3 Tbsp. teriyaki sauce, peanut butter, 1 Tbsp. 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 a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add half of the beef and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) (**TO substitute the fully cooked beef strips, heat according to package directions and continue as below.) Remove meat and add to pasta.
Repeat with the remaining beef. Add to pasta and toss lightly.
Sprinkle with chopped cucumber and serve immediately.
Nutrition Info per serving: (1 serving, 7.5 oz.) 513 calories; 21 g fat (6 g saturated fat; 7 g monounsaturated fat); 69 mg cholesterol; 611 mg sodium; 41 g carbohydrate; 2.3 g fiber; 40 g protein; 11.5 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 3.6 mg iron; 34.5 mcg selenium; 6.5 mg zinc.