Combine red and black peppers; press evenly onto beef Steaks. Heat large nonstick skillet over medium heat until hot. Place Steaks in skillet; cook 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.
Add frozen vegetables and water to skillet; bring to a boil. Reduce heat to medium; cover and cook 5 to 7 minutes or until crisp-tender. Add noodles and peanut sauce; toss to coat. Cook until heated through, stirring occasionally.
Carve Steaks into slices and season with salt, as desired. Serve over noodle mixture. Top with peanuts, if desired.
Nutrition information per serving: 544 Calories; 198 Calories from fat; 22g Total Fat (6 g Saturated Fat; 1 g Monounsaturated Fat;) 51 mg Cholesterol; 1073 mg Sodium; 52 g Total Carbohydrate; 3.5 g Dietary Fiber; 33 g Protein; 3.6 mg Iron; 6.5 mg NE Niacin; 0.5 mg Vitamin B6; 3 mcg Vitamin B12; 8.6 mg Zinc; 23 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.