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Beef teriyaki with bell pepper and rice noodles

 Hard to mark beef teriyaki better- unless you upgrade the rice to rice noodles. Something about that texture and slurpability- right? Add in some green veggies and you are golden.


2 cloves garlic, minced

1 bell pepper


1/4 cup teriyaki sauce

2 tablespoons soy sauce

5 ounces pad Thai noodles

1/2 pound sliced sirloin steak

salt, pepper, oil


Bring a medium saucepan of salted water to a boil.

Halve pepper, discard stem and seeds, and cut into thin strips. 

Into a small bowl, squeeze 2 teaspoons lime juice; cut any remaining lime into wedges. Add teriyaki, soy, and 1⁄4 cup water, stirring to combine. Set aside.

Add noodles to saucepan with boiling salted water; cook, stirring occasionally to prevent sticking, until al dente.  Drain noodles, rinse under cold water, then toss with 1 teaspoon oil. Set aside.

While noodles cook, heat 2 teaspoons oil in a medium nonstick skillet over medium- high heat. Add peppers and cook until softened and browned in spots, about 5 minutes. Transfer to a bowl.

Pat steaks very dry; thinly slice and season all over with salt and pepper.

Heat 1 tablespoon oil in same skillet over high. Add steak and cook, without stirring, until well browned on the bottom, about 3 minutes. Add chopped garlic and cook, stirring, until cooked through, about 3 minutes more.

To skillet with steak, add noodles, peppers, and teriyaki mixture. Cook, tossing frequently, until noodles are warmed through and coated in sauce. 

Serve teriyaki beef and pepper stir-fry with any lime wedges alongside for squeezing over top. Enjoy!


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