Asian Beef Noodle Bowls

(37)
6 reviews.
  • 20 min prep time
  • 20 min total time
  • 8 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Serve in bowls; sprinkle with onions and peanuts.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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