Busters Recipes

Spicy Asian Beef & Noodles
 
Prep: 15 minutes
Cook: 10 minutes
Servings: Serves 4

1  lb. beef round tip steaks, cut 1/8 to 1/4-inch thick
4  oz. uncooked vermicelli or thin spaghetti
3  Tbsp. water
1  package (8 oz.) fresh sugar snap peas
1  cup packaged fresh matchstick-style shredded carrots
2/3  cup prepared stir-fry sauce, such as sesame-ginger flavor
1/4  tsp. crushed red pepper
 
 Cook vermicelli according to package directions; drain. Keep warm.
 Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
 Heat water in large nonstick skillet over medium-high heat until hot.
Add sugar snap peas and carrots; cook and stir 3 to 4 minutes or until water is evaporated and vegetables are crisp-tender. Remove from skillet.
 Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
(Do not overcook.) Remove from skillet. Repeat with remaining beef.
 Combine stir-fry sauce and red pepper in same skillet. Return all beef and vegetables to skillet; heat through. Toss with vermicelli.