Spicy Asian Beef & Noodles
Course: Dinner, Main DishCuisine: AsianDifficulty: Easy
Servings
4
servingsTotal time
40
minutesIngredients
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 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
- Cook vermicelli according to package directions; drain.
- Keep warm.
- Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1″ wide strips.
- Heat water in large nonstick skillet over medium-high heat until hot.
- Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
- Remove from skillet.
- Heat same skillet over medium-high heat until hot.
- Add half of the 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.
