Bangkok Beef & Basil Noodle Bowl

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Recipe is from the 2005 National Beef Cook Off.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs beef round sirloin tip center steaks, cut 1 inch thick (flat iron) or 1 12 lbs beef shoulder top blade steaks (flat iron)
  • 34 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: