Tai Beef and Noodles:

This recipe has taken a lot of tweaking to get it to where both Cory and I like it. I have loved it since day one, but have made a few adjustments and now Cory likes it to.

*1 lb steak, thinly sliced against the grain
*1/3 C. Italian Salad Dressing

*8 oz uncooked angel hair pasta

*1 c. chicken broth (or water w/bullion cube)
*2 T. fresh cilantro, minced
*1 T. Creamy Peanut Butter
*4 T. Honey
*2 T. maple syrup
*5 T. soy sauce
*1 t. ginger
*1/4 t. sesame oil
*1/4 t. red pepper flakes
*2 T. cornstarch

*1 c. julienned carrots
*1 c. chopped green onions
*2 T. olive oil
*1 t. sesame oil

In large resealable plastic bag, combine meat and dressing. Refrigerate for at least15 min.

Cook pasta according to package directions

Combine broth, cilantro, peanut butter, honey, syrup, soy sauce, ginger, pepper flakes and cornstarch. Mix well with wire whisk until very well mixed. Set aside.

Drain beef and discard marinade. Heat olive and sesame oils in large skillet. Add meat and let it cook for 2-3 min w/o stirring so it doesn't become tough. Add onion and carrots and cook for 3-4 min. or until crisp tender. Add peanut butter mixture. Cook for an additional 3-4 min or until sauce just begins to thicken.

Serve over pasta.

*Can also substitute shrimp for beef and it is very tasty.