The vibrant flavors in this superfast stir-fry are irresistible -- beef cooked with ginger plus noodles tossed with peanut butter equals one memorable meal.
Credit: Lose Those Last 10 Pounds by Denise Austin
- 1/4 pound (4 ounces) thinly sliced eye round of beef
- 1 teaspoon olive oil
- 1/2 teaspoon grated ginger
- 1 cup frozen Asian vegetables
- 1/2 cup dry egg noodles
- 1 tablespoon chunky peanut butter
- 1 tablespoon chopped green onions
- Pinch red pepper flakes
- 1 teaspoon soy sauce
Saute beef in a nonstick skillet with olive oil and grated ginger until pink in the middle, about 5 minutes. Remove meat from skillet, add frozen vegetables to the remaining liquid and saute until crisp-tender, about 4 minutes.
Meanwhile, boil egg noodles according to package instructions. Drain noodles and mix with peanut butter, green onions, red pepper flakes and soy sauce. Top noodles with meat and vegetable mixture.
A nonstick skillet is perfect for stir-fries, egg dishes, chicken cutlets and more. Shop for a nonstick skillet.
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