Spicy Asian Beef and Noodles

This recipe is from the National Cattlemen's Beef Association (Tip: If sugar-snap peas are not available, fresh pea pods may be substituted.)

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb beef round tip steak, cut 1/8 to 1/4 inch thick
• 4  ounces  uncooked  vermicelli or 4  ounces  thin spaghetti
• 3  tablespoons water
• 1 (8 ounce) package  fresh sugar snap peas
• 1  cup  packaged fresh matchstick-style shredded carrot
• 2⁄3 cup  prepared  stir-fry sauce, such as sesame-ginger flavor
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. Cook vermicelli according to package directions; drain.
2. Keep warm.
3. Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips.
4. Heat water in large nonstick skillet over medium-high heat until hot.
5. Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender.
6. Remove from skillet.
7. Heat same skillet over medium-high heat until hot.
8. Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink.
9. (Do not overcook.) Remove from skillet.
10. Repeat with remaining beef.
11. Combine stir-fry sauce and red pepper in same skillet.
12. Return all beef and vegetables to skillet; heat through.
13. Toss with vermicelli.