Spicy Asian Beef & Noodles

Total Time:	40 min
Serves:	4
Level:	Easy

Ingredients

• 1 lb beef round tip steak, cut 1/8 to 1/4 inch thick
• 4 ounces uncooked vermicelli or 4 ounces thin spaghetti
• 3 tablespoons water
• 1 (8 ounce) package fresh sugar snap peas
• 1 cup packaged fresh matchstick-style shredded carrot
• 2⁄3 cup prepared stir-fry sauce, such as sesame-ginger flavor
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. Cook vermicelli according to package directions; drain.
2. Keep warm.
3. Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1″ wide strips.
4. Heat water in large nonstick skillet over medium-high heat until hot.
5. Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
6. Remove from skillet.
7. Heat same skillet over medium-high heat until hot.
8. Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet.
9. Repeat with remaining beef.
10. Combine stir-fry sauce and red pepper in same skillet.
11. Return all beef and vegetables to skillet; heat through.
12. Toss with vermicelli.