Peanut butter, soy sauce and a surprise ingredient, Catalina salad dressing, make the yummy base for this dish.
—DENISE PATTERSON BAINBRIDGE, OH
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
8 ounces uncooked spaghetti, broken in half
3 cups fresh sugar snap peas
1 cup julienned sweet red pepper
1/2 cup Catalina salad dressing
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons creamy peanut butter
2 tablespoons soy sauce
1/2 cup thinly sliced green onions
1/2 cup dry roasted peanuts
1. In a large saucepan, cook the spaghetti according to package directions, adding snap peas and pepper during the last 2 minutes of cooking; drain.
2. Meanwhile, in a large skillet, heat salad dressing over medium-high heat. Add beef; cook 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Add peanut butter and soy sauce; cook 2 minutes or until thickened. Stir in the spaghetti mixture and onions; sprinkle with the peanuts.