1-1/4 Ib boneless beef top sirloin or top round steak, 1" thick 5 Tbsp prepared teriyaki sauce, divided 2 Tbsp creamy peanut butter 1/8 to 1/4 tsp ground ginger 1/8 to 1/4 tsp crushed red pepper 6 oz uncooked vermicelli or thin spaghetti 2 Tbsp vegetable oil 1/2 cup chopped seeded cucumber

1. Cut Beef steak lengthwise in half and then crosswise into 1/8"- thick strips. In medium bowl, combine Beef and 2 tablespoons teriyaki sauce: toss to coat.

2.  In large bowl, combine remaining 3 tablespoons teriyaki sauce, peanut butter, 1 tablespoon water, ginger and red pepper.

3. Cook pasta according to package directions; drain and rinse. Add to peanut butter mixture: toss. Keep warm.

4. Meanwhile in large nonstick skillet. heat oil over medium-high heat until hot. Add Beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface of Beef is no longer pink. (Do not overcook.) Add to pasta; toss lightly. Sprinkle with cucumber. 4 servings.