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.