Teriyaki Barbecue Beef

Enjoy this skillet dinner made using beef, noodles and veggies flavored with barbecue sauce and teriyaki baste and glaze – a delicious meal.

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Prep Time 15 min
Total Time 2 hr 30 min
Servings 4

Ingredients

1: pound beef flank steak

1/4: cup barbecue sauce

1/4: cup teriyaki baste and glaze (from 12-ounce bottle)

2: tablespoons rice or white wine vinegar

1: medium red bell pepper, cut into julienne strips

1: medium zucchini, cut into 1/4-inch slices

1: can (14 ounces) baby corn nuggets, drained

1/4: cup water

4: cups uncooked fine egg noodles (8 ounces)

1/4: cup chopped fresh cilantro

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Directions

1 Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Place beef in shallow glass or plastic dish. Mix barbecue sauce, teriyaki baste and glaze and vinegar; pour 1/4 cup of sauce mixture over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours, spooning marinade over beef occasionally. Refrigerate remaining sauce mixture.
2 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 4 to 6 minutes or until brown. Add bell pepper; stir-fry 1 minute.
3 Stir in zucchini, corn, reserved sauce mixture and water. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender.
4 Meanwhile, cook and drain noodles as directed on package. Toss noodles and 1/4 cup sauce mixture from skillet. Divide noodles among bowls. Top with beef mixture. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

Feel free to improvise with this stir-fry. Try sliced pork or chicken instead of the beef. Use green, yellow or orange bell pepper instead of the red pepper and either crookneck squash or yellow summer squash instead of the green zucchini. How colorful!

Flank steak is a less-tender, inexpensive cut of beef. The sauce ingredients, which are acidic, tenderize the beef in addition to adding great flavor.

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