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
Preparation
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.
