Light Satay-Style Beef and Pasta
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Top round steak - cut 1" thick
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1 pound
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Teriyaki Sauce
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2 tbsp.
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Vermicelli
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6 ounce
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Vegetable cooking spray
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Cucumber - chopped
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1/2 cup
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Teriyaki sauce
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3 tbsp.
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Peanut butter
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2 tbsp.
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Water
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1 tbsp.
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Ground ginger
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1/8 tsp.
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Crushed red pepper - or to taste
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1/8 tsp.
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Trim fat from beef steak. Cut steak lengthwise in half, then crosswise into 1/8-inch-thick strips. Add 2 tablespoons teriyaki sauce to beef; toss to coat.
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Cook vermicelli according to package directions. Meanwhile, in a bowl, combine 3 tablespoons teriyaki sauce, peanut butter, water, ground ginger, and pepper, mixing well until blended. Add hot vermicelli; toss to coat. Keep warm.
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Coat large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to vermicelli mixture; toss lightly. Sprinkle with cucumber; serve immediately. Yield: 5 servings.
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Per Serving: 333 Calories; 12g Fat (32.2% calories from fat); 25g Protein; 31g Carbohydrate; trace Dietary Fiber; 43mg Cholesterol; 765mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Fat.
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~ Originally featured in Recipe Du Jour's daily newsletter. RECIPE DU JOUR Simply the BEST daily recipe E-zine on the Web! Free delicious recipes delivered daily via email. Free, easy recipes, columns, and nostalgia.
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