Saucy Thai Beef Noodles

(Courtesy of Taste of Home)

Ingredients:
1/2 c. 2% milk
1/2 c. creamy peanut butter
1/4 c. 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 oz. uncooked spaghetti
1 beef top sirloin steak (1 lb.), thinly sliced
1 1/2 tsp. canola oil, divided
1/2 c. thinly sliced fresh carrot
1/2 c. julienned sweet red pepper
1 c. fresh snow peas
1/4 c. chopped salted peanuts
2 Tbsp. minced fresh cilantro

Directions:
In a small saucepan, bring the first 8 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 tsp. 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.

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