Flank Steak Teriyaki and Peppers With Spicy Noodles
"This is a get-on-the-table fast meal that doesn't taste hurried. For the three bell peppers, I like to use one each of red, yellow, and green for a colorful presentation."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 cup bottled teriyaki sauce
- 4 garlic cloves, crushed
- 1⁄4 teaspoon fresh ground pepper
- 1 (2 lb) flank steaks
- 3 bell peppers, quartered, seeded
- 1⁄2 lb vermicelli
- 3 tablespoons peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon oriental sesame oil
- 1 teaspoon grated fresh ginger
- 1⁄4 teaspoon red pepper flakes
- 3 scallions, cut diagonally into 1/4-inch slices
directions
- Mix teriyaki sauce, 2 cloves garlic, and the ground pepper in broiler pan. Add steak and let marinate at room temperature, turning several times.
- Thread peppers evenly onto 4 long skewers. Place in broiler pan with steak to marinate, turning occasionally.
- Heat broiler.
- Meanwhile, prepare vermicelli. Cook noodles in large saucepan of boiling salted water just until tender, but still firm to the bite, about 10 minutes.
- While noodles are cooking, mix peanut oil, soy sauce, sesame oil, ginger, red pepper flakes, scallions, and remaining 2 cloves garlic in large bowl.
- Drain vermicelli in colander and rinse with cold running water; shake off excess moisture. Add noodles to sauce in bowl and toss to coat. Set aside covered at room temperature.
- Broil steak and peppers 4 inches from heat until steak is medium rare, 5 minutes or so each side (turn peppers when turning steak).
- Cut meat against the grain into thin diagonal slices. Remove peppers from skewers. Serve steak and peppers with vermicelli.
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Reviews
-
Absolutely delicious! Made this wonderfully-flavored steak and spicy noodles today. I marinated the meat longer than suggested as I didn't have time to cook it right away. I did use jarred roasted red bell peppers as I prefer them. Otherwise, made as directed and thoroughly enjoyed this meal.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
