Satay Style Beef and Pasta                                  
Posted by: Shaz Wed, 28 Apr 2004, at 7:16 p.m.
Source: Texas Beef Council


1 1/4 pounds boneless top sirloin -- cut 1-inch thick
OR
1 1/4 pounds top round steak -- cut 1-inch thick
5 tablespoons teriyaki sauce -- divided
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
6 ounces dry vermicelli
OR
1 package thin spaghetti
2 tablespoons vegetable oil
1/2 cup cucumber -- seeded and chopped

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 tbsp. teriyaki sauce, peanut butter, 1 tablespoon water, ginger and red pepper. Cook pasta 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.



Per Serving (excluding unknown items): 455 Calories; 17g Fat (33.9% calories from fat); 36g Protein; 39g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 979mg Sodium. Exchanges: 2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 2 Fat.