Ok so i have been watching one to many Korean drama's on netflix, subtitles and all. That combined with the wonderful Thai food I had at the filling station in Benton...yes I said Thia food in Benton, they don't have a stop light but they have an authentic off the boat Thai chef...put me in the mood for Asian inspired food.
Steak and Shirataki Tofu Noodles w/ a spicy Peanut sauce
Ingredients
| 8 oz cooked trimmed beef eye round steak or roast, cut into 2 4oz steaks | ||||||
| 1 pound(s) House Foods Tofu shirataki angel hair shaped noodle substitute | ||||||
| 1/2 cup(s) green snap beans | ||||||
| 1/2 cup(s) carrot(s), sliced thin | ||||||
| 1/2 cup(s) green pepper(s), sliced | ||||||
| 1 Tbsp reduced-fat peanut butter | ||||||
| 1 Tbsp toasted sesame oil | ||||||
| 1/4 cup(s) soy sauce | ||||||
| 1 Tbsp fresh lemon juice | ||||||
| 1/2 Tbsp rice wine vinegar | ||||||
| 1 Can Bamboo Shoots | ||||||
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Sprinkle
the steaks with the garlic salt and set aside.
Set a pan over medium heat and allow to get hot.
Mix the peanut butter, sesame oil, sriracha, lemon, rice wine and soy sauce and place in the microwave for 25 seconds. Wisk together.Spray coat the hot pan. Put the steaks into the hot pan and cook for 2 minutes on each side, then remove from pan and allow to rest for 5 minutes.
Add noodles, veggies to pan and let cook for 3 minutes. Add peanut-butter sauce to noodle mixture and cover. Let cook for another 5-8 minutes or until veggies are par cooked.
Slice the steaks into 1/8" strips and separate into 3 portions.
Place noodles into 3 bowls with meat over top, serve
