Satay-Style Beef and Pasta

1 1/4 pound boneless beef top round or top sirloin steak, cut 1 inch thick
5 tablespoons bottled teriyaki sauce, divided
2 tablespoons creamy peanut butter
1 tablespoon water
1/8 to 1/4 teaspoon crushed red pepper
1/8 to 1/4 teaspoon ground ginger
6 ounces uncooked vermicelli or thin spaghetti
2 tablespoons vegetable oil
1/2 cup seeded and chopped cucumber

Cut steak into 1/8-inch thick strips. Add 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly.

Combine remaining 3 tablespoons teriyaki sauce, peanut butter, water, red pepper and ginger.

Cook vermicelli in salted boiling water according to package directions; drain and rinse. Toss vermicelli with peanut butter mixture to coat well.

In a large nonstick skillet or wok, heat oil over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.)

Add to noodles; toss lightly. Sprinkle with chopped cucumber. Serve immediately.

Makes 4 servings
Source: Cattlemen's Beef Board