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!
I found another recipe, similar to this, I was planning on making tonight. Now, I am torn between both recipes. I think, I will print this up and take the two and compare. Will let you know, if I pull something off.
ReplyDeleteThanks for linking the pesto. I haven't checked it out, yet. On my way.
Sounds yummy! I think I'll give this a try!
ReplyDeleteThanks for linking! I've had experiences with trying to "fix" posts. It often ends with a bigger mess! The flavors with these noodles sound great! And I would love the crunch the peanuts give on top.
ReplyDeleteBy the way, I don't think I've mentioned this...I really dig your title font.