SPICY ASIAN BEEF AND NOODLES

1 pound beef round tip steaks, cut 1/8 to 1/4 inch thick
4 ounces uncooked vermicelli or thin spaghetti
3 tablespoons water
1 (8 ounce) package fresh sugar snap peas*
1 cup fresh matchstick-style shredded carrots
2/3 cup prepared stir-fry sauce, such as sesame-ginger flavor
1/4 teaspoon 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; set aside.

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 half of beef stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not over cook.) 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.

*If sugar snap peas are not available, fresh pea pods may be substituted.

Makes 4 servings
From: Recipelink.com
Source: Old newspaper recipe clipping: the National Cattlemen’s Beef Association and Beef Board

Category:  Main Dishes, Beef and Other Meats
Msg Link:  http://www.recipelink.com/msgid/3149926