This recipe has been floating around in our recipe binder for 5 years. I make it every so often and I’m always surprised at how easy it is and how much my family enjoys it. Travis said it was one of his favorite meals. I will have to remember that when I am trying to lure him home from college 🙂 The original recipe was from Family Circle magazine, but we have made several modifications. I usually serve it with egg rolls or pot stickers, perfect for a speedy meal!

In a large skillet or pot, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink. Drain.

Add bell pepper, green onion, garlic, red pepper flakes and sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in soy sauce, peanut sauce and lime juice.

While beef is cooking, prepare angel hair pasta according to package directions. Drain and add to pot with beef mixture.

Asian Beef & Noodles

1 Tablespoon vegetable oil

1 pound ground beef

1 small red or yellow bell pepper, thinly sliced

4 green onions, thinly sliced

1 1/2 tsp. minced garlic

1/2 tsp. red pepper flakes

1 tsp. sugar

6 Tablespoons low-sodium soy sauce

1/4 cup peanut sauce

2 Tablespoons lime juice

1 lb. angel hair pasta

1/3 loosely packed cilantro

toasted sesame seeds for garnish

In a large skillet, heat oil over medium-high heat. Add beef to skillet and cook for 6 minutes or until no longer pink. Drain.

Add bell pepper, green onion, garlic, red pepper flakes and sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in soy sauce, peanut sauce and lime juice.

While beef is cooking, prepare angel hair pasta according to package directions. Drain and add to skillet with beef mixture.