Spicy Asian Beef and Noodles |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.) Ingredients:
1 lb beef round tip steak, cut 1/8 to 1/4 inch thick |
4 ounces uncooked vermicelli or 4 ounces thin spaghetti |
3 tablespoons water |
1 (8 ounce) package fresh sugar snap peas |
1 cup packaged fresh matchstick-style shredded carrot |
2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook vermicelli according to package directions; drain.
2. Keep warm.
3. Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1 wide strips.
4. Heat water in large nonstick skillet over medium-high heat until hot.
5. Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
6. Remove from skillet.
7. Heat same skillet over medium-high heat until hot.
8. Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
9. (Do not overcook.) Remove from skillet.
10. Repeat with remaining beef.
11. Combine stir-fry sauce and red pepper in same skillet.
12. Return all beef and vegetables to skillet; heat through.
13. Toss with vermicelli.
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