Satay-Style Beef and Pasta

Satay-Style Beef and Pasta

Total preparation and cooking time: 30 minutes

1 pound boneless beef top sirloin or top round steak, cut 1 inch thick or flank steak
2 tablespoons teriyaki sauce
6 ounces uncooked thin spaghetti
1/2 cup chopped seeded cucumber

Peanut Butter Sauce:
3 tablespoons teriyaki sauce
2 tablespoons creamy peanut butter
1 tablespoon water
1/8 to 1/4 teaspoon ground ginger
1/8 to 1/4 teaspoon crushed red pepper

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef and 2 tablespoons teriyaki sauce in large bowl; toss to coat.

Cook pasta according to package directions; drain.

Meanwhile combine sauce ingredients in large bowl, mixing well. Add pasta to sauce; toss to coat. Keep warm.

Spray large nonstick skillet with cooking spray. Heat skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Add to pasta. Repeat with remaining beef.

Toss beef and pasta to combine; sprinkle with cucumber.

Makes 4 servings.

Nutrition information per serving using top sirloin: 396 calories; 35 g protein; 38 g carbohydrate; 11 g fat; 962 mg sodium; 76 mg cholesterol; 8.2 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 5.1 mg iron; 6.3 mg zinc.

© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.

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