Recipe: Bangkok Beef and Basil

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 use
3 tablespoons fresh lime juice
2 teaspoons red curry powder
1 package (7 oz.) 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. Garnish; green onions.

Makes 4-6 servings
From Karen Tedesco, Missouri
Market Basket Category, 2005 National Beef Cook-Off
Source: American's Beef Producers