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: 30 mins
• 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

1. Mix teriyaki sauce, 2 cloves garlic, and the ground pepper in broiler pan. Add steak and let marinate at room temperature, turning several times.
2. Thread peppers evenly onto 4 long skewers. Place in broiler pan with steak to marinate, turning occasionally.
3. Heat broiler.
4. Meanwhile, prepare vermicelli. Cook noodles in large saucepan of boiling salted water just until tender, but still firm to the bite, about 10 minutes.
5. While noodles are cooking, mix peanut oil, soy sauce, sesame oil, ginger, red pepper flakes, scallions, and remaining 2 cloves garlic in large bowl.
6. 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.
7. Broil steak and peppers 4 inches from heat until steak is medium rare, 5 minutes or so each side (turn peppers when turning steak).
8. Cut meat against the grain into thin diagonal slices. Remove peppers from skewers. Serve steak and peppers with vermicelli.