Satay Style Beef and Pasta

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Satay Style Beef and Pasta

1-1/4 pound boneless beef top sirloin or top round steak, cut 1 inch thick
5 tablespoons teriyaki sauce, divided
2 tablespoons creamy peanut butter
1/8 to ¼ teaspoon ground ginger
1/8 to ¼ teaspoon crushed red pepper
6 ounces dry vermicelli or thin spaghetti
2 tablespoons vegetable oil
½ cup seeded and chopped cucumber

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.
In small bowl, combine remaining 3 tablespoons teriyaki sauce, peanut
butter, 1 tablespoon water, ginger and red pepper. Cook past in salted
boiling water according to package directions; drain and rinse. Toss pasta
with peanut butter mixture to coat; keep warm.
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.
Makes 4 servings.