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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. Ingredients:
1/2 cup 2% milk |
1/2 cup creamy peanut butter |
1/4 cup soy sauce |
2 tablespoons brown sugar |
2 tablespoons sherry |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
3 drops hot pepper sauce |
12 ounces uncooked spaghetti |
1 beef top sirloin steak (1 pound), thinly sliced |
1-1/2 teaspoons canola oil, divided |
1/2 cup thinly sliced fresh carrot |
1/2 cup julienned sweet red pepper |
1 cup fresh snow peas |
2 green onions, sliced |
1/4 cup chopped salted peanuts |
2 tablespoons minced fresh cilantro |
Directions:
1. In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
2. Cook spaghetti according to package directions.
3. In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
4. Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
5. Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.
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