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Saucy Thai Beef Noodles

This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup 2% milk
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sherry
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 drops hot pepper sauce
  • 12 ounces uncooked spaghetti
  • 1 pound beef top sirloin steak, thinly sliced
  • 1-1/2 teaspoons canola oil, divided
  • 1/2 cup thinly sliced fresh carrot
  • 1/2 cup julienned sweet red pepper
  • 1 cup fresh snow peas
  • 2 green onions, sliced
  • 1/4 cup chopped salted peanuts
  • 2 tablespoons minced fresh cilantro

Directions

  • In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
  • Cook spaghetti according to package directions.
  • In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
  • Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
  • Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
Nutrition Facts
1-1/3 cups: 536 calories, 19g fat (4g saturated fat), 31mg cholesterol, 795mg sodium, 58g carbohydrate (11g sugars, 5g fiber), 34g protein.

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