Teriyaki Beef with Peanutty Noodles

posted by 6 years ago


1 cup pineapple juice

2 Tbs. gluten free soy sauce

1-1/2 tsp. fresh ginger, grated

1 tsp. sesame oil

1 garlic clove, minced

1/2 tsp. crushed red pepper flakes

12 oz. sirloin steak, cut into long, 1/4-inch slices

12 wooden skewers

1 package gluten free Spaghetti

2 oz. snow peas, cut into thin strips

2 carrots, cut into thin strips

1/2 cup smooth peanut butter

2 Tbs. fresh lime juice

2 scallions, whites and greens, sliced on the diagonal


Mix the pineapple juice, soy sauce, ginger, sesame oil, garlic, and crushed red pepper flakes in a medium-size bowl. Pour half of the mixture into a separate bowl (for the peanut noodles) and set aside. Add the steak slices to the medium bowl and marinate in the refrigerator for 30 minutes. Discard the marinade. Soak the wooden skewers in water (to prevent them from burning). Meanwhile, bring a large pot of lightly salted water to a rapid boil. Add the noodles and cook according to package directions, until al dente. Put the snow peas and carrots in a colander. Drain the noodles on top of the vegetables and run under cold water. Whisk the peanut butter and lime juice into the reserved half of the marinade. Toss with the cooked noodles, vegetables, and half the scallions. Sprinkle with the remaining scallions. Prepare the grill for cooking over medium-high heat. To grill the beef, thread each beef strip onto a skewer (don't bunch up one end, but spread the meat out). Cook the skewers over a medium-high grill, turning once, until they reach the desired doneness, about 2 to 5 minutes total. Serve with the noodles. (Serves: 4)

tags:  grilled, beef, pasta, hain, Teriyaki Beef with Peanutty Noodles
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