Satay-Style Beef And Pasta
|Beef boneless steak/Flank steak||1 Pound, cut 1 inch thick (Top Sirloin Or Top Round)|
|Teriyaki sauce||2 Tablespoon (Prepared)|
|Vermicelli/Thin spaghetti||6 Ounce, uncooked|
|Vegetable cooking spray||1|
|Seeded chopped cucumber||1⁄2 Cup (8 tbs)|
|Teriyaki sauce||3 Tablespoon (Prepared)|
|Creamy peanut butter||2 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
Trim fat from beef steak.
Cut steak lengthwise in half and then crosswise into 1/8 inch thick strips.
Add 2 tbs.teriyaki sauce to beef; toss to coat.
Cook vermicelli according to package directions.
Meanwhile in medium bowl, combine sauce ingredients, mixing until well blended.
Add hot vermicelli; toss to coat.
Spray large nonstick skillet with cooking spray.
Heat over medium high heat until hot.
Add beef (1/2 at a time) and stir fry 1- 2 minutes or until outside surface is no longer pink. (Do not overcook.)
Add to vermicelli mixture; toss lightly.
Sprinkle with cucumber; serve