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Asian Beef Noodle Bowls
Asian Beef Noodle Bowls
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Prep Time:
20 minutes
Total Time:
20 minutes
Try this quick and delicious Asian beef noodle dish with a crunchy twist, perfect for a satisfying dinner in just 20 minutes.
Ingredients:
  • 4 oz uncooked angel hair pasta (capellini), broken in half
  • 8 oz fresh sugar snap peas
  • 5 teaspoons vegetable oil
  • 1 lb boneless beef sirloin steak, cut into 1/4-inch strips
  • 1 medium carrot, thinly sliced (1/2 cup)
  • 1/2 cup teriyaki baste and glaze (from 12-oz bottle)
  • 4 medium green onions with tops, sliced (1/4 cup)
  • 1/2 cup honey-roasted peanuts, chopped
Instructions:
  • Prepare pasta according to package instructions. While the pasta is cooking, trim the stems of the sugar snap peas and remove any strings if preferred. Once the pasta is done, drain it and cover to keep it warm.
  • Heat 3 teaspoons of oil in a 12-inch nonstick skillet over medium-high heat. Stir-fry beef for 2 to 3 minutes until no longer pink. Remove from skillet and keep warm.
  • Heat the last 2 teaspoons of oil in the skillet over medium-high heat. Stir-fry the peas and carrot for 3 to 4 minutes until they are crisp-tender. Add in the pasta, beef, and teriyaki baste and glaze, then toss everything together until well mixed.
  • Ladle the dish into bowls; garnish with onions and peanuts.

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