Instructions: Trim fat from beef steak. Cut steak lengthwise in half, then crosswise into 1/8 inch-thick strips. Add 2 tablespoons teriyaki sauce to beef; toss to coat.

Cook vermicelli according to package directions. Meanwhile, in a bowl, combine 3 tablespoons teriyaki sauce, peanut butter, water, ground ginger, and pepper, mixing well until blended. Add hot vermicelli; toss to coat. Keep warm.

Coat large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef (half at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Add to vermicelli mixture; toss lightly. Sprinkle with cucumber; serve immediately.

Yield: 5 servings.

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