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  • BANGKOK BEEF & BASIL

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    BANGKOK BEEF & BASIL
    Prep time:
    Cook time:
     
    by Rowdyricky
    2 recipes
    		 >

    Ingredients

    • 1-1/2
    • pounds beef round sirloin tip center steaks, cut 1 inch thick or beef shoulder top blade steaks (flat iron)
    • 3/4
    • cup regular or low-sodium teriyaki sauce, divided
    • 3
    • tablespoons fresh lime juice
    • 2
    • teaspoons red curry powder
    • 1
    • package (7 ounces) 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

    Directions

    1. 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. 2. Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside.
    3. 3. Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside.
    4. 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. 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.

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