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Saucy Thai Beef Noodles

 Saucy Thai Beef Noodles
This stir-fry has been a family favorite for some time. I like to double the recipe and add extra vegetables. —Janelle Lee, Appleton, Wisconsin
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1/2 cup 2% milk
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sherry
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 3 drops hot pepper sauce
  • 12 ounces uncooked spaghetti
  • 1 beef top sirloin steak (1 pound), thinly sliced
  • 1-1/2 teaspoons canola oil, divided
  • 1/2 cup thinly sliced fresh carrot
  • 1/2 cup julienned sweet red pepper
  • 1 cup fresh snow peas
  • 2 green onions, sliced
  • 1/4 cup chopped salted peanuts
  • 2 tablespoons minced fresh cilantro

Directions

  • In a small saucepan, bring the first eight ingredients just to a
  • boil, stirring constantly. Remove from the heat; set aside.
  • Cook spaghetti according to package directions.
  • In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no
  • longer pink. Remove and keep warm.

2 of 2

Saucy Thai Beef Noodles (continued)

Directions (continued)

  • Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add
  • snow peas and onions; stir-fry 2-3 minutes longer or until
  • vegetables are crisp-tender. Return beef to skillet.
  • Drain noodles; add to the pan. Add peanut sauce and toss to coat.
  • Sprinkle with peanuts and cilantro. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 536 calories, 19 g fat (4 g saturated fat), 31 mg cholesterol, 795 mg sodium, 58 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.