boneless beef top sirloin or top round steak , 1" thick
5 Tbsp.
prepared teriyaki sauce, divided
2 Tbsp.
creamy peanut butter
1/8 to 1/4 tsp.
ground ginger
1/8 to 1/4 tsp.
crushed red pepper
6 oz.
uncooked vermicelli or thin spaghetti
2 Tbsp.
vegetable oil
1/2 cup
chopped seeded cucumber
Cut Beef steak lengthwise in half and then crosswise into 1/8"- thick strips. In medium bowl, combine Beef and 2 tablespoons teriyaki sauce; toss to coat.
In large bowl, combine remaining 3 tablespoons teriyaki sauce, peanut butter, 1 tablespoon water, ginger and red pepper.
Cook pasta according to package directions; drain and rinse. Add to peanut butter mixture; toss. Keep warm. 4. Meanwhile in large nonstick skillet, 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 of Beef is no longer pink. (Do not overcook.) Add to pasta; toss lightly. Sprinkle with cucumber.
