1. Cook vermicelli according to package directions; drain. 2. Keep warm. 3. Meanwhile, stack beef steaks; cut lengthwise in half and then crosswise into 1" wide strips. 4. Heat water in large nonstick skillet over medium-high heat until hot. 5. Add sugar-snap peas and carrots; cook and stir 3-4 minutes or until water is evaporated and vegetables are crisp-tender. 6. Remove from skillet. 7. Heat same skillet over medium-high heat until hot. 8. Add half of the beef; stir-fry 1 minute or until outside surface of beef is no longer pink. 9. (Do not overcook.) Remove from skillet. 10. Repeat with remaining beef. 11. Combine stir-fry sauce and red pepper in same skillet. 12. Return all beef and vegetables to skillet; heat through. 13. Toss with vermicelli. ---------------------------------------------------------------------------
Nutrition
Ingredients
