Saucy Thai Beef Noodles
Ingredients:
- 1/2 cup 2% milk
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons Busha Browne’s Spicy & Hot Pepper Sherry
- 2 garlic cloves, minced
- 1/4 teaspoon Ghost Pepper Flakes
- 3 drops Squire Morgan’s Volcano Sauce – Hot
- 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 salted peanuts chopped
- 2 tablespoons minced fresh cilantro
Instructions:
1. In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
2. Cook spaghetti according to package directions.
3. In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
4. 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.
5. 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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