Saucy Thai Beef Noodles
- 20 min
- 15 min
Ingredients
- 0.5 c 2% milk
- 0.5 c creamy peanut butter
- 0.25 c soy sauce
- 2 T brown sugar
- 2 T sherry
- 2 garlic cloves, minced
- 0.25 t crushed red pepper flakes
- 3 drops hot pepper sauce
- 12 oz uncooked spaghetti
- 1 lb. beef top sirloin steak, thinly sliced
- 1.5 t canola oil, divided
- 0.5 c thinly sliced fresh carrot
- 0.5 c julienned sweet red pepper
- 1 c fresh snow peas
- 2 green onions, sliced
- 0.25 c chopped salted peanuts
- 2 T minced, fresh cilantro
Directions
- In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside. Cook spaghetti according to package directions.
- In a skillet or wok, stir-fry beef in 0.5 t oil, until no longer pink. Remove and keep warm. Stir-fry carrot and red pepper in remaining oil for 3-4 min. Add snow peas and onions and go 2 - 3 minutes more. Return beef to skillet.
- Drain noodles; add to pan, add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
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