Peanut Noodles with Flank Steak and Vegetables

(from kylerhea’s recipe box)

Note: This recipe can be made ahead and refrigerated for up to 2 days. To serve, remove from refrigerator and stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

Source: Healthy Flavors website

Serves 4 people

Categories: April+2010, Asian, beef, healthy, make-ahead, noodles, try*this, vegetables


  • 8 ounces whole wheat spaghetti
  • 1 pound flank steak
  • 3 tablespoons Filippo Berio Regular Olive Oil
  • 1 (12-ounce) bag fresh vegetable medley, such as carrots, broccoli, snow peas
  • 1/2 cup smooth natural peanut butter
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons minced garlic
  • 11/2 teaspoons chile-garlic sauce*, or to taste
  • 1 teaspoon minced fresh ginger
  • Diced tomatoes for garnish


  1. Cook pasta according to package directions. In a large sauté pan add 3 tablespoons olive oil over medium-high heat. Sauté flank steak approximately 4-5 minutes on each side until done. Remove steak to a cutting board.

  2. Add vegetables to sauté pan and sauté for 2-3 minutes until tender. Remove pan from heat, add remaining ingredients, and allow to cool. Slice flank steak to bite-size pieces. Add steak and pasta to cooled vegetable mixture. Toss to coat well. Serve warm or chilled, topped with diced tomatoes.

  3. *Chile-garlic sauce (or chili-garlic sauce, or paste) is a blend of ground chiles, garlic, and vinegar and is commonly used to add heat and flavor to Asian soups, sauces, and stir-fries. It can be found in the Asian section of large supermarkets and will keep up to 1 year in the refrigerator.

Email to a friend | Print this recipe | Back