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1.Cut beef steak lengthwise in half and then crosswise into 1/8 inch thick strips. In medium bowl, combine beef and 2 tablespoons teriyaki sauce; toss to coat. 2.In small bowl, combine remaining 3 tablespoons teriyaki sauce, peanut butter, 1 tablespoon water, ginger and red pepper. Cook pasta in salted boiling water according to package directions; drain and rinse. Toss pasta with peanut butter mixture to coat; keep warm. 3.Meanwhile in 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 pasta; toss lightly. Sprinkle with chopped cucumber. Serve immediately. Recipe By Texas Beef Council Posted To Fabfood By Lisa 6-98 Recipe by: Lisa-Fabfood By LizaCooks@aol.com on Jun 15, 1998,
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|Serving Size: 1 Serving (224g)|
|Recipe Makes: 4|
|Calories from Fat: 224 (44%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 73.7mg||23 %|
|Sodium 936.7mg||32 %|
|Potassium 509.6mg||13 %|
|Total Carbohydrate 38.6g||11 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 36.8g|
|Protein 29.7g||42 %|
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Calories per serving: 505
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