Satay Style Beef and Pasta
1 1/4 pounds boneless top sirloin – cut 1-inch thick
1 1/4 pounds top round steak – cut 1-inch thick
5 tablespoons teriyaki sauce – divided
2 tablespoons creamy peanut butter
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper
6 ounces dry vermicelli
1 package thin spaghetti
2 tablespoons vegetable oil
1/2 cup cucumber – seeded and chopped
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 tbsp. 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.
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.