pound boneless sirloin or top round steak, cut into thin strips
2
cloves garlic, minced
1/4
teaspoon crushed red pepper flakes
1
tablespoon sesame oil or vegetable oil
2
cups fresh or frozen snow peas, halved if large
1/2
cup red and/or yellow bell pepper strips
3
tablespoons soy sauce
1
tablespoon peanut butter
1/4
cup chopped cilantro (optional)
Prep Time
15 minutes
Cook Time
30 minutes
1. In large skillet over medium heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown.
2. Slowly stir in 2 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes.
3. Meanwhile, toss steak with garlic and red pepper flakes; set aside. In another large skillet or wok over medium-high heat, heat oil until hot. Add snow peas and bell pepper; stir-fry 2 minutes. Add beef mixture; stir-fry 2 minutes. Add soy sauce and peanut butter; stir-fry 1 minute or until beef is barely pink inside and vegetables are crisp-tender. Serve beef mixture over rice; sprinkle with cilantro, if desired.
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