Spicy Asian Beef & Noodles Asian

Ingredients

• 1 lb. beef round tip steaks, cut 1/8 to 1/4-inch thick
• 4 oz. uncooked vermicelli or thin spaghetti
• 3 Tbsp. water
• 1 package (8 oz.) fresh sugar snap peas
• 1 cup packaged fresh matchstick-style shredded carrots
• 2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
• 1/4 tsp. crushed red pepper

Instructions

Cook vermicelli according to package directions; drain. Keep warm.

Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.

Heat water in large nonstick skillet over medium-high heat until hot. Add sugar snap peas and carrots; cook and stir 3 to 4 minutes or until water is evaporated and vegetables are crisp-tender. Remove from skillet.

Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.

Combine stir-fry sauce and red pepper in same skillet. Return all beef and vegetables to skillet; heat through. Toss with vermicelli.

Suggestions

If Udon Noodles are available, they are great with Asian flavors. If sugar snap peas are not available use fresh pea pods.

Nutritional Information

Nutrition Info per serving (1/4 of recipe): 339 calories; 33 g protein; 36 g carbohydrate; 7 g fat; 1030 mg sodium; 70 mg cholesterol.