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Beef & Pasta with Asian Peanut Sauce

Weeknight dinners don’t get much better than this: thin strips of tender beef seared until just done, tossed with spaghetti in a silky peanut sauce spiked with ginger and a hint of heat. Crisp cucumber adds a cool, crunchy contrast that keeps every bite interesting. Ready in about 30 minutes, it’s the kind of recipe that turns pantry staples into something that tastes like it came from your favorite noodle shop.

Featuring U.S. Beef

Ingredients

570 g	beef top round steak, cut into thin strips
75 ml	teriyaki sauce, divided
30 g	creamy peanut butter
15 ml	water
⅛–¼ tsp.	crushed red pepper flakes
⅛–¼ tsp.	ground ginger
170 g	uncooked vermicelli or thin spaghetti
30 ml	vegetable oil
60 g	cucumber, seeded and chopped

Step 1
Combine 45 ml of the teriyaki sauce with the peanut butter, water, red pepper flakes and ginger. Cook the pasta in salted boiling water according to package directions; drain and rinse. Toss the pasta with the peanut butter mixture to coat well.
Step 2
Toss the beef strips with the remaining 30 ml teriyaki sauce to coat evenly.
Step 3
Heat the oil in a large nonstick skillet or wok over medium-high heat. Add the beef in batches and stir-fry for 1–2 minutes, until no longer pink on the outside — don't overcook. Add to the pasta and toss lightly. Sprinkle with the cucumber and serve.

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Desserts & Sweets

Beef & Pasta with Asian Peanut Sauce

Ingredients

Step 1

Step 2

Step 3

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