Tuesday, March 3, 2009

Teriyaki Beef with Rice Noodles

6 oz. uncooked rice sticks
¼ tsp. dry mustard
¼ cup soy sauce
2 garlic cloves, minced
2 tbsp. brown sugar
¾ lb. lean boneless beef sirloin or eye of round steak
2 tbsp. rice or cider vinegar

In small bowl, combine soy sauce, brown sugar, vinegar, dry mustard and garlic; mix well.

Cut beef into ¼ - inch thick strips. Place beef in re-sealable plastic bag or shallow dish; pour sauce over beef. Seal bag or cover dish. Place in refrigerator for 10-30 minutes or longer turning once to coat on both sides.

In large saucepan, bring 8 cups of water to a boil over high heat. Break rice sticks into water; return to a boil. Reduce heat to medium low; cook 3 minutes. Drain rice sticks; return to saucepan.

Place beef on a broiler pan; pour marinade into small saucepan. Broil beef 2 to 3 inches from heat for 2 minutes. Turn; broil an additional 2 to 4 minutes or to desired doneness.

Bring marinade to a boil. Reserve 2 tbsp.; pour remaining marinade over noodles and toss gently.

Place noodles on serving platter. Top with beef; drizzle with reserved marinade.

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