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
Preparation
Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Place beef in shallow glass or plastic dish. Mix barbecue sauce, teriyaki baste and glaze and vinegar; pour 1/4 cup of sauce mixture over beef. Cover and refrigerate at least 2 hours but no longer than 24 hours, spooning marinade over beef occasionally. Refrigerate remaining sauce mixture.
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 4 to 6 minutes or until brown. Add bell pepper; stir-fry 1 minute.
Stir in zucchini, corn, reserved sauce mixture and water. Cover and cook 2 to 3 minutes or until vegetables are crisp-tender.
Meanwhile, cook and drain noodles as directed on package. Toss noodles and 1/4 cup sauce mixture from skillet. Divide noodles among bowls. Top with beef mixture. Sprinkle with cilantro.
