Bangkok Beef & Basil

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Bangkok Beef & Basil
  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6 ServingsServings

Ingredients

  • 1-1/2 pounds boneless beef round steaks
  • 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

Preparation

Preparation

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.

5 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.

6 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.

Source: www.beefitswhatsfordinner.com