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| 1 1/4 x ca. 450 g | Beef top sirloin Or top round steak, (boneless), cut 1" thick |
| 5 Esslöffel | Teriyaki sauce divided |
| 2 Esslöffel | peanut butter Creamy |
| 1/8 Teelöffel | Ground ginger* |
| 1/8 Teelöffel | Crushed red pepper* |
| 6 x ca. 30 g | Dry vermicelli Or- thin spaghetti |
| 2 Esslöffel | vegetable oil |
| 1/2 Tasse | Seeded and chopped cucumber |
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amount, if desired.
1. 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.
2. In small bowl, combine remaining 3 tablespoons 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.
3. 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.
- http://www. Txbeef. Org
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