Bangkok Beef & Basil
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 peppers to wok; stir-fry 30-60 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.
Cook’s Tip: One-and-one-half pounds beef top round steak may be substituted for round sirloin tip center or top blade steaks. Cut beef lengthwise in half, then crosswise into 1/4-inch thick strips.
Cook’s Tip: 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.