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Teriyaki Beef and Noodle Bowl
1 lb. Taste of Inspirations Beef Sirloin, trimmed of visible fat
3 tablespoon Teriyaki sauce
2 tsp. organic canola oil
2 teaspoon Toasted sesame oil
12 oz Broccoli Slaw
1 each Medium red bell pepper, thinly sliced
1/2 onion, thinly sliced
1 tablespoon Minced garlic
1/8 teaspoon Black pepper, freshly ground
4 (14.5-oz.) cans beef broth
4 oz. organic whole wheat spaghetti, broken into 3-inch pieces
2 each Medium scallions, trimmed and thinly sliced
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Teriyaki Beef and Noodle Bowl

Teriyaki Beef and Noodle Bowl

Teriyaki Beef and Noodle Bowl
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:30 minutes
1. At least an 1 hour (and up to 6 hours) before mealtime, place trimmed sirloin and teriyaki sauce into a gallon sized zip top plastic bag. Flip the bag a few times to ensure meat is covered with sauce. Place bag of meat in refrigerator until you're ready to cook.
2. When ready to cook, remove sirloin from refrigerator and let it warm a bit on counter. Move oven rack to highest position and preheat broiler to high.
3. In a stock pot, over medium heat, warm canola and sesame oils. When oils are hot, add broccoli slaw, red pepper, onion, garlic, and black pepper. Cook, stirring, for about 5 minutes or until broccoli slaw is tender and bright green. Transfer vegetables to a bowl and set aside.
4. Return pot to heat, add broth, and bring to a boil over medium high heat. When broth is boiling, add broken spaghetti pieces and cook until just tender, about 12 to 15 minutes.
5. While waiting for broth to boil, broil meat until almost cooked through (still pink in center), about 8 to 10 minutes. When steak is cooked, transfer to a cutting board and let cool 5 to 10 minutes, then cut beef on the diagonal into 1/4 inch thick slices; set aside.
6. Add vegetables back to pot with spaghetti; stir and heat through. To serve, use tongs to divide vegetables and spaghetti among four bowls. Top each portion with some of the beef, dividing it evenly among bowls. Ladle broth over each portion and garnish with scallions.
Source: Hannaford fresh Magazine, May - June 2007