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!