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Teriyaki Barbecue Beef
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Savory beef and veggie skillet with BBQ and teriyaki glaze – a mouthwatering dinner.
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
Instructions:
  • Cut the beef into 2-inch strips with the grain, then slice the strips across the grain into 1/8-inch slices. Put the beef in a shallow glass or plastic dish. Combine barbecue sauce, teriyaki baste and glaze, and vinegar; drizzle 1/4 cup of the sauce over the beef. Cover and refrigerate for at least 2 hours, making sure to baste the beef with the marinade occasionally. Store the rest of the sauce mixture in the refrigerator.
  • Heat a 12-inch nonstick skillet over medium-high heat after spraying with cooking spray. Stir-fry beef for 4 to 6 minutes or until browned. Then, add bell pepper and stir-fry for an additional minute.
  • Add the zucchini, corn, reserved sauce mixture, and water to the pot. Cover and cook for 2 to 3 minutes until the vegetables are crisp-tender.
  • While the noodles are cooking, follow the package instructions to cook and drain them. Toss the noodles with 1/4 cup of the sauce from the skillet. Divide the sauced noodles among bowls, top with the beef mixture, and sprinkle with fresh cilantro.

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