Wednesday, October 17, 2012

Thai Beef Noodles

Another winner for the whole family! I thought the original recipe might be a little heavy on the peanut butter, so I cut that back and added a little more milk. Add more veggies if you have them!

Modified from Taste of Home

1/3 cup 2% milk
1/4 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
12 ounces uncooked spaghetti
1 beef top sirloin steak (1 pound), thinly sliced
1-1/2 teaspoons canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro
Chili garlic sauce, as desired

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 large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.

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