Asian Beef Noodle Bowls

Prep 20 min
Total 20 min
Servings 4

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Looking for a classic Asian dinner? Then check out this hearty beef and noodles dish sprinkled with onions and peanuts - ready in 20 minutes. ...MORE + LESS -

Ingredients

4 oz (125 g) angel hair pasta (capellini) broken in half

8 oz (250 g) sugar snap peas(about 1 cup)

5 tsp (25 mL) vegetable oil

1 lb (500 g) boneless beef sirloin steak, cut into 1/4 inch (6 mm) strips

1 medium carrot, thinly sliced (about 1/2 cup /125 mL)

1/2 cup (125 mL) teriyaki baste and glaze (from 12 oz bottle)

4 medium green onions with tops, sliced (1/4 cup/50 mL)

1/2 cup (125 mL) honey-roasted peanuts, chopped

Steps

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1

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.
2

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.
3

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.
4

Serve in bowls; sprinkle with onions and peanuts.

Expert Tips

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.