Asian Beef Noodle Bowls

 


Ingredients

  • 4
    oz uncooked angel hair pasta (capellini), broken in half
  • 8
    oz fresh sugar snap peas
  • 5
    teaspoons vegetable oil
  • 1
    lb boneless beef sirloin steak, cut into 1/4-inch strips
  • 1
    medium carrot, thinly sliced (1/2 cup)
  • 1/2
    cup teriyaki baste and glaze (from 12-oz bottle)
  • 4
    medium green onions with tops, sliced (1/4 cup)
  • 1/2
    cup honey-roasted peanuts, chopped

  • Steps

1 Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.

    2 In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink. Remove from skillet; keep warm.

      3 In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.

      4 Serve in bowls; sprinkle with onions and peanuts.

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