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BANGKOK BEEF AND BASIL
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 (3x1/8-inch strips)
Black pepper
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.
Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in small bowl. Set aside.
Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside.
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.
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.
*One-and-one-half pounds beef top round steak may be substituted for round sirloin tip center or top blade steaks. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
**Red curry powder is a blend of traditional curry spices and hot chilies. Red curry powder can be found in the spice or ethnic section of the supermarket or in specialty markets. If red curry powder is not available, 1-1/2 teaspoons regular curry powder, 1/2 teaspoon ground cumin and 1/8 teaspoon ground red pepper may be substituted.
Makes 4 to 6 servings
Source: Cattlemen's Beef Board
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