This is a nice spicy change from all the sweets and junk we eat during the holidays. I have used steamed white rice in a pinch when I have been out of noodles. I personally like the noodles best. If your local grocery does not have thin Asian noodles, see if there is an Asian market nearby to shop at.
Ingredients:
2 beef shoulder flat iron steaks
¼ teaspoon ground red pepper
¼ teaspoon black pepper
1 – 12 oz frozen vegetables, I use Birds Eye brand, broccoli, carrots, sugar snap peas and water chestnuts
3 cups cooked Chinese noodles, thin
¾ cup House of Tsang Bangkok Padang Peanut Sauce
¼ cup water
¼ cup chopped roasted peanuts (optional)
Directions:
Combine pepper and rub into beefsteaks
Heat large non-stick skillet over medium heat until hot
Add steaks and cook 13 to 15 minutes, turning twice. Remove steak from skillet
Combine vegetables and ¼ cup of water bring to a boil, cover and cook 5 to 7 minutes or until vegetables are tender
Add peanut sauce and noodles, toss to coat
Slice steaks into strips, serve over noodles, top with peanuts
