ASIAN BEEF NOODLE BOWLS

Asian Beef Noodle Bowls image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 8

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

Steps:

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.
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.
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.
Serve in bowls; sprinkle with onions and peanuts.

Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 43 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1500 mg, Sugar 9 g, TransFat 0 g