1-1/4 pound beef Top Round Steak

5 tablespoons teriyaki sauce, divided

2 tablespoons creamy peanut butter

1 tablespoon water

1/8 to 1/4 teaspoon crushed red pepper

1/8 to 1/4 teaspoon ground ginger

6 ounces uncooked vermicelli or thin spaghetti

2 tablespoons vegetable oil

1/2 cup seeded and chopped cucumber 

Combine 3 tablespoons teriyaki sauce, peanut butter, water, red pepper and ginger. Cook vermicelli in salted boiling water according to package directions; drain and rinse. Toss vermicelli with peanut butter mixture to coat well.

Cut steak into 1/8-inch thick strips. Add remaining 2 tablespoons teriyaki sauce to beef strips; toss to coat evenly.

In a large nonstick skillet or wok, 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 is no longer pink. (Do not overcook.) Add to noodles; toss lightly. Sprinkle with chopped cucumber.

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