Beef and Noodles in Thai Peanut Sauce

• 8 oz. somen or soba noodles or whole wheat spaghetti
• 1 tbsp peanut oil
• 1 tsp peeled and minced fresh ginger
• 2 cloves garlic, minced
• 1 medium red bell pepper, seeeded and diced
• 1-1/4 pounds lean beef steak (such as sirloin or flank), cut crosswise into 1/4-inch thick strips
• 1/4 cup chopped dry-roasted peanuts
• 1/4 cup chopped scallions (white and green parts)
• Thai Peanut Sauce, see below

1. Cook the noodles according to package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.

2. Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.

3. Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, for 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.

4. Transfer the beef mixture to the noodles and toss to combine, then serve on individual plates topped with the peanuts and scallions.

Thai Peanut Sauce:

• 3 cups reduced-sodium beef broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons creamy peanut butter
• 2 teaspoons toasted sesame oil
• 1 teaspoon hot sauce

In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using. You can use leftover peanut sauce in Chicken Salad with Peanut-Lime Dressing

Yield: approximately 3 1/2 cups

From Robin Miller's Quick Fix Meals.