Flank Steak Teriyaki And Peppers With Spicy Noodles Recipes

Steps:

• In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.

Steps:

• Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
• Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

Steps:

• Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
• Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Steps:

• Place steak in a shallow dish. In a small bowl, whisk 1/2 cup soy sauce, vinegar, honey, ginger and garlic. Pour half of the marinade over steak; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Drain and discard marinade. Grill steak, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing., Meanwhile, transfer reserved marinade to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Set aside., In a large skillet, heat 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Chop eggs into small pieces; set aside., In the same skillet, stir-fry rice in remaining butter over medium-high heat. Stir in the peas, onions and remaining soy sauce., Add eggs; cook and stir until heated through. Thinly slice steak across the grain; serve over rice. Drizzle with sauce mixture.

Steps:

• Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
• In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
• To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

Steps:

• 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.

Steps:

• Mix 1 tablespoon soy sauce, honey and crushed red pepper in glass pie dish. Add flank steak; turn to coat. Let stand at room temperature 1 hour or refrigerate up to 4 hours, turning ccasionally.
• Whisk 4 teaspoons soy sauce, rice vinegar and next 4 ingredients in large bowl for dressing.
• Spray large nonstick skillet with nonstick spray; heat over medium heat. Add steak and cook to desired doneness, about 5 minutes per side for medium-rare. Let cool 10 minutes. Meanwhile, cook pasta in pot of boiling salted water until almost tender. Add carrots and peas; cook until vegetables and pasta are just tender, about 2 minutes. Drain. Transfer to bowl with dressing. Add onions and 4 tablespoons cilantro; toss. Season with salt and pepper. Thinly slice steak crosswise. Arrange steak atop pasta, spooning any juices over. Sprinkle with 1 tablespoon cilantro.

Steps:

• Press coriander onto both sides of steak and put steak on a large plate. Stir together soy sauce, brown sugar, ginger, garlic, and oil and pour over steak, turning steak to coat. Marinate, turning occasionally, 10 minutes.
• Preheat broiler.
• Heat an oiled broiler pan about 3 inches from broiler until hot. Put steak on hot pan and broil 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let stand 5 minutes before slicing. Sprinkle with cilantro.