Bangkok Beef & Basil Noodle Bowl

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef round sirloin tip center steaks, cut 1 inch thick (flat iron) or 1 1/2 lbs beef shoulder top blade steaks (flat iron)
• 3/4 cup teriyaki sauce, divided
• 3 tablespoons fresh lime juice
• 2 teaspoons red curry powder
• 1 (7 ounce) package dried rice noodles
• 1 cup thinly sliced red bell pepper, strips
• 1 cup thinly sliced fresh basil
• 1 cup thinly sliced green onion, strips (3 x 1/8-inch strips)
• black pepper

Recipe

• 1 cut beef steak crosswise into 1/4-inch thick strips. place in shallow glass dish. add 1/4 cup teriyaki sauce; toss to coat. cover and marinate in refrigerator 15 minutes.
• 2 combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. set aside.
• 3 prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. set aside.
• 4 meanwhile spray nonstick wok or large skillet with nonstick cooking spray. heat over medium-high heat until hot. add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. remove from wok. repeat with remaining beef. if necessary, re-spray skillet with cooking spray. add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. remove from wok.
• 5 add teriyaki sauce mixture to wok; bring to a boil. add rice noodles, basil, 1/2 of green onions, bell pepper and beef; cook and carefully stir until heated through. season with black pepper, as desired. garnish with remaining green onions.