Bangkok Beef & Basil Noodle Bowl |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Recipe is from the 2005 National Beef Cook Off. Ingredients:
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 |
Directions:
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.
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