Satay-Style Beef And Pasta Recipe
Ingredients
| 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 | |
| Seeded chopped cucumber | 1⁄2 Cup (8 tbs) | |
| Teriyaki sauce | 3 Tablespoon (Prepared) | |
| Creamy peanut butter | 2 Tablespoon | |
| Water | 1 Tablespoon | |
| Ground ginger | 1⁄4 Teaspoon | |
| Crushed red pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size
Calories 307 Calories from Fat 69
% Daily Value*
Total Fat 8 g11.5%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol 40.7 mg13.6%
Sodium 902.1 mg37.6%
Total Carbohydrates 34 g11.4%
Dietary Fiber 1.8 g7.2%
Sugars 8.5 g
Protein 24 g47%
Vitamin A 0% Vitamin C 0.03%
Calcium 2.1% Iron 9.1%
*Based on a 2000 Calorie diet
Directions
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.
Keep warm.
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
Chef
