Satay Style Beef and Pasta
1-1/4 pound boneless beef top sirloin or top round steak, cut 1 inch thick
5 tablespoons teriyaki sauce, divided
2 tablespoons creamy peanut butter
1/8 to ¼ teaspoon ground ginger
1/8 to ¼ teaspoon crushed red pepper
6 ounces dry vermicelli or thin spaghetti
2 tablespoons vegetable oil
½ 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 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 past 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 (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. Makes 4 servings.
