Friday, March 12, 2010

Pasta Beef Satay and stir fry veggies

I got this recipe from my Saving Dinner book. Cut the cayenne pepper and it was still plenty spicy. The baby ate it just fine, but my anti-spicy children complained about the noodles. I can't imagine what it would be like with double the cayenne pepper. I also added the stir fry veggies.

  • 1 1/2 pounds boneless top sirloin, cut into 1 inch strips
  • 5 Tablespoons teriyaki sauce, divided
  • 12 onces thin spaghetti
  • 2 tablespoons creamy peanut butter
  • 1 Tablespoon water
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cayenne pepper
  • 2 Tablespoons vegetable oil
  • 1 bag stirfry veggies
  • 1 Tablespoon butter
  • 1 Tablespoon teriyaki sauce
  1. Cook pasta according to package directions. Meanwhile, in a medium bowl, combine beef and 2 Tablespoons of the teriyaki sauce and toss to coat; set aside.
  2. In a smaller bowl, combine remaining teriyaki sauce, peanut butter, 1 tablespoon water, ginger, and cayenne pepper. Toss with pasta when cooked.
  3. Meanwhile, in a skillet or wok, heat oil over medium-high heat until hot. Add beef and stir-fry until outside surface is no longer pink. (Do not overcook.) Add to pasta; toss lightly.
  4. Melt butter in a wok. Add veggies; drizzle with 1 Tablespoon teriaki. Stir fry until veggies until crisp tender. Serve with pasta.

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