4 oz linguine, broken in half
2 cups broccoli florets
1/2 cup petite carrots
1/3 cup catalina dressing
3/4 lb top round steak, cut into thin strips
1 generous Tbsp creamy peanut butter
1 generous Tbsp hoisin sauce
2 green onions, sliced
1/4 cup dry roasted peanuts
Cook linguine according to directions on package. During last two minutes of cooking add the broccoli and carrots.
Meanwhile heat catalina dressing in skillet. When hot add the beef strips. Cook, stirring constantly, for about three minutes until outside of beef is completely brown, but inside is still pink. Add the peanut butter and hoisin sauce, continue cooking for about one minute or until sauce thickens. Remove skillet from heat. Drain pasta and vegetables. Add to skillet, tossing with beef mixture.
Stir in green onions. Plate and sprinkle each serving with half the peanuts.
Serve with your favorite egg rolls and enjoy!