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Peanut-Sesame Steak Pasta



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Amarante




 
 
    
 

Post Mon, Nov 14 2016, 6:25 pm
Easy and can fill the hankering for a Chinese fix Very Happy

This will NOT feed 6 fressers - people with normal appetites LOL LOL

Peanut-Sesame Steak Pasta

Serves: 6

16 ounces lo mein noodles
16 ounces flank or skirt steak, thinly sliced
8 ounces bok choy, thinly sliced
3/4 cup smooth peanut butter
1/3 cup chicken broth plus 1/3 cup water
1/4 cup rice vinegar
2 tablespoons light soy sauce
2 tablespoons sugar
2 teaspoons Asian dark sesame oil
2 teaspoons peeled ginger, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
3 tablespoons sesame seeds
2 scallions, trimmed and sliced on the diagonal

Cook lo mein noodles in a large pot of lightly salted water following package directions. Drain, and immediately plunge into an ice water bath. Set aside.

Cook the steak over medium-high heat until cooked through, about 7-9 minutes, turning the meat often. Remove from the pan, and add the bok choy.
Cook for 1-2 minutes, or until tender. Set aside to cool

Meanwhile, in medium-size saucepan, combine peanut butter, chicken broth and water, rice vinegar, soy sauce, sugar, sesame oil, ginger, garlic powder, and red pepper flakes. Whisk until combined. Cook on medium-high heat for about 10 minutes or until thickened. Remove from heat.

While sauce simmers, toast sesame seeds in a nonstick skillet over medium heat for 5 minutes, shaking pan to keep seeds from burning.

Drain noodles, discarding ice cubes. Toss with half of the dressing (about 3/4 cup), and allow to soak in for a few minutes. Add steak, bok choy, remaining dressing, and toasted sesame seeds to noodles and toss until well combined. Top with sliced scallions and serve cold.
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