Angus Farms™ – Redefining Great Beef

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Bangkok Beef & Basil Bangkok Beef & Basil


1 ½ pounds round sirloin tip center steaks or shoulder top blade steaks (flat iron), cut 1-inch thick
3/4 cup regular or low-sodium teriyaki sauce, divided
3 tablespoons fresh lime juice
2 teaspoons red curry powder
1 package (7 ounces) dried rice noodles
1 cup red bell pepper strips, thinly sliced
1 cup fresh basil, thinly sliced
1 cup green onions, cut into 1/8-inch strips and thinly sliced
Black pepper


1. Cut steak crosswise into ¼-inch thick strips. Place in shallow glass dish. Add ¼ cup teriyaki sauce, and toss to coat. Cover and marinate in refrigerator 15 minutes. 2. Combine remaining ½ 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 half of beef, and 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, and stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok. 5. Add teriyaki sauce mixture to wok and bring to a boil. Add rice noodles, basil, half 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.