Ingredients
1/2 cup 2% milk1/2 cup creamy peanut butter1/4 cup soy sauce2 tablespoons brown sugar2 tablespoons sherry2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes3 drops hot pepper sauce12 ounces uncooked spaghetti1 pound beef top sirloin steak, thinly sliced1-1/2 teaspoons canola oil, divided1/2 cup thinly sliced fresh carrot1/2 cup julienned sweet red pepper1 cup fresh snow peas2 green onions, sliced1/4 cup chopped salted peanuts2 tablespoons minced fresh cilantro
Preparation
In a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
Cook spaghetti according to package directions.
In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro.
