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    Asian Beef Noodle Bowls




    4 oz uncooked angel hair pasta, broken in half
    8oz fresh sugar snap peas
    5 t vegetable oil
    1 lb boneless top sirloin steak, cut into 1/4 inch strips
    1 medium carrot, thinly sliced (1/2 cup)
    1/2 cup teriyaki sauce
    4 medium green onions sliced (1/4 cup)
    1/2 cup honey roasted peanuts, chopped

    1. Cook pasta. Meanwhile, snip off stem ends of sugar peas and remove strings if desired. Drain pasta, cover to keep warm.
    2. Stir fry beef in 3 t oil over medium high heat for 2-3 minutes until no longer pink. Remove from skillet, keep warm.
    3. In same skillet, stir fry peas and carrots in remaining oil on medium high heat for 3-4 min until crisp-tender. Stir in pasta, beef and teriyaki sauce, toss until blended.
    4. Serve with peanuts and green onions sprinkled on top.

    (recipe from Pillsbury 30 minute meal cook book)

    This is always a big hit at home. I have made this ground beef instead of sirloin because it was all I had. I have also substituted the fresh veggies for a bag of frozen stir fry veggies because it was easier. Oh and I don't do use the peanuts anymore because Dave didn't like them in it LOL
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    Last edited by LariP; 01-19-2013 at 04:52 PM.

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