YIELD Makes 4 servings
Today more than ever, lean beef can be included in heart-healthy diets. This fabulous dish incorporates many traditional Thai ingredients–without all the fat.
|1||boneless beef top sirloin steak (about 1 pound)|
|2||tablespoons reduced-sodium soy sauce, divided|
|2||tablespoons rice wine or dry sherry|
|1||tablespoon creamy peanut butter|
|2||teaspoons rice wine vinegar|
|1/4||teaspoon red pepper flakes|
|1/8||teaspoon grated fresh ginger|
|6||ounces uncooked vermicelli or other pasta|
|Nonstick cooking spray|
|1||cup chopped red bell pepper|
|3/4||cup chopped seeded cucumber|
|1/4||cup diagonally sliced green onions|
- Cut steak into 1-inch pieces. Combine 1 tablespoon soy sauce, rice wine and sugar in resealable food storage bag; add beef. Seal bag; turn to coat. Marinate in refrigerator 30 minutes or overnight, turning occasionally.
- Combine remaining 1 tablespoon soy sauce, peanut butter, water, rice wine vinegar, red pepper flakes and ginger in large bowl.
- Cook pasta according to package directions, omitting salt. Drain and rinse well under hot water. Add pasta to peanut butter mixture; toss to coat evenly.
- Spray large nonstick skillet with cooking spray; heat over medium-high heat. Drain beef; discard marinade. Add half of beef and bell pepper to skillet. Cook 2 to 3 minutes. Remove to noodle mixture. Repeat with remaining beef and bell pepper. Cook 2 minutes or until desired doneness. Add to noodle mixture; toss to coat evenly. Sprinkle with cucumber and green onions.
|Saturated Fat||4 g|
|Total Fat||13 g|
|Calories from Fat||29 %|
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