Peanut Noodles with Flank Steak and Vegetables
(from kylerhea’s recipe box)
Note: This recipe can be made ahead and refrigerated for up to 2 days. To serve, remove from refrigerator and stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.
Source: Healthy Flavors website
Serves 4 peopleCategories: April+2010, Asian, beef, healthy, make-ahead, noodles, try*this, vegetables
Ingredients
- 8 ounces whole wheat spaghetti
- 1 pound flank steak
- 3 tablespoons Filippo Berio Regular Olive Oil
- 1 (12-ounce) bag fresh vegetable medley, such as carrots, broccoli, snow peas
- 1/2 cup smooth natural peanut butter
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons minced garlic
- 11/2 teaspoons chile-garlic sauce*, or to taste
- 1 teaspoon minced fresh ginger
- Diced tomatoes for garnish
Directions
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Cook pasta according to package directions. In a large sauté pan add 3 tablespoons olive oil over medium-high heat. Sauté flank steak approximately 4-5 minutes on each side until done. Remove steak to a cutting board.
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Add vegetables to sauté pan and sauté for 2-3 minutes until tender. Remove pan from heat, add remaining ingredients, and allow to cool. Slice flank steak to bite-size pieces. Add steak and pasta to cooled vegetable mixture. Toss to coat well. Serve warm or chilled, topped with diced tomatoes.
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*Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic, and vinegar and is commonly used to add heat and flavor to Asian soups, sauces, and stir-fries. It can be found in the Asian section of large supermarkets and will keep up to 1 year in the refrigerator.