Bangkok Beef & Basil Noodle Bowl

• 1 1/2 lbs beef round sirloin tip center steaks, cut 1 inch thick (flat iron) or 1 1/2 lbs beef shoulder top blade steaks (flat iron)
• 3/4 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

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.

beef round sirloin tip center, teriyaki sauce, lime juice, red curry, rice noodles, red bell pepper, fresh basil, green onion, black pepper

Taken from www.food.com/recipe/bangkok-beef-basil-noodle-bowl-398430 (may not work)