Ok, so I am a confirmed Chinese food junkie, and I love anything with veggies, and noodles.. I am not much of a meat eater, but occasionally I will eat it in Chinese recipes, or things that can use very little meat. This recipe came in my email box this morning, and as I saw the first glimpse of the photo, it made me drool in anticipation of Chinese, here at home. I wanted to share the recipe with those of you who might also like recipes such as this one.. Enjoy!
4oz uncooked angel hair pasta (capellini), broken in half
8oz fresh sugar snap peas
5teaspoons vegetable oil
1 lb boneless beef sirloin steak, cut into 1/4-inch strips
1 medium carrot, thinly sliced (1/2 cup)
1/2cup teriyaki baste and glaze (from 12-oz bottle)
4medium green onions with tops, sliced (1/4 cup)
1/2cup chopped honey roasted peanuts
Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings if desired. Drain pasta; cover to keep warm.
In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2 to 3 minutes, until no longer pink.
Remove from skillet; keep warm.
In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil about 3 to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended.
Serve in bowls; sprinkle with onions and peanuts..
Beef is easier to cut into thin strips if partially frozen first for 30 to 60 minutes.
Teriyaki baste and glaze has a thick, syrup-like consistency and shouldn’t be confused with teriyaki marinade or sauce.