1/2 cup milk
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 Tbsp. brown sugar
2 Tbsp. sherry
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
3 drops hot pepper sauce
12 ounces uncooked spaghetti
1 beef top sirloin steak (1 pound), thinly sliced
1-1/2 tsp. canola oil, divided
1/2 cup thinly sliced fresh carrot
1/2 cup julienned sweet red pepper
1 cup fresh snow peas
2 green onions, sliced
1/4 cup chopped salted peanuts
2 Tbsp. minced fresh cilantro
DirectionsIn a small saucepan, bring the first eight ingredients just to a boil, stirring constantly. Remove from the heat; set aside.
Cook spaghetti according to package directions.
In a large skillet or wok, stir-fry beef in 1/2 teaspoon oil until no longer pink. Remove and keep warm.
Stir-fry carrot and red pepper in remaining oil for 3-4 minutes. Add snow peas and onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Return beef to skillet.
Drain noodles; add to the pan. Add peanut sauce and toss to coat. Sprinkle with peanuts and cilantro. Yield: 6 servings.