Asian Peanut Beef and Pasta
Top Round Steak is an affordable, leaner cut of beef derived from the rump area of a beef animal. Try using this cut with marinades and in fast/high-heat or low-heat/slow cooking recipes. Be sure to slice meat thinly, against the grain of muscle fibers for the best eating experience.
Photo by Marusa Jonas
Yield: 8 servings
Ingredients:
- 8 ounces of uncooked spaghetti
- 1 ½ Tablespoons vegetable oil
- 1 pound beef Top Round Steak, trimmed and cut into ⅛-inch thick strips
- ¼ cup low-sodium soy sauce
- ½ cup water
- 1 Tablespoon vinegar (apple cider, rice, or rice wine vinegar)
- 2 teaspoons sugar
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 2 Tablespoons creamy peanut butter
- ½ teaspoon crushed red pepper (optional)
- 1 cup cucumber, scrubbed with clean vegetable brush under running water, seeded and diced
- ½ cup green onions, gently rubbed under cold running water, finely chopped
- ¼ cup peanuts, crushed
Directions:
- Wash hands with soap and water.
- Cook pasta according to package directions. Set aside.
- In a large nonstick skillet or wok, heat oil over medium-high heat. Add beef in small batches and stir-fry for 1-2 minutes or until the meat is browned and reaches an internal temperature of 145 °F on a food thermometer. Set aside and keep warm.
- Return the skillet to medium heat. Add soy sauce, water, vinegar, sugar, ginger, garlic, peanut butter, and red pepper, if desired. Cook while stirring frequently, for 2-3 minutes or until thick and bubbly.
- Add cooked noodles, beef, and cucumbers and toss to coat. Serve immediately.
- Serve sprinkled with green onions and crushed peanuts.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
