National Beef Cook-Off Yield: 4 to 6 servings

1 1/2 pounds beef round sirloin tip center steaks, cut 1 inch thick, or beef shoulder top blade steaks (flat iron; see note)
3/4 cup regular or low-sodium teriyaki sauce, divided
3 tablespoons fresh lime juice
2 teaspoons red curry powder (see note)
1 (7-ounce) package dried rice noodles Nonstick cooking spray
1 cup thinly sliced red bell pepper strips
1 cup thinly sliced fresh basil
1 cup thinly sliced green onion (3-by- 1/8-inch strips), divided 
Ground black pepper 

Cut steak crosswise into 1/4-inch-thick strips. Place in a shallow glass dish. Add 1/4 cup teriyaki sauce; toss to coat. Cover; refrigerate for 15 minutes. Combine remaining 1/2 cup teriyaki sauce, lime juice and curry powder in a small bowl. Set aside. Prepare rice noodles according to package directions for stir-fry; drain and rinse with cold water. Set aside. Coat a nonstick wok or large skillet with cooking spray. Place over medium-high heat until hot. Add half the beef; stir-fry 1 to 2 minutes or until the outside surface of the beef is no longer pink. Remove from wok. Stir-fry remaining beef; remove from wok. If necessary, recoat the wok with cooking spray. Add bell pepper to wok; stir-fry 30 to 60 seconds or until crisp-tender. Remove from wok. Add teriyaki sauce mixture to wok; bring to a boil. Add rice noodles, basil, 1/2 cup green onions, bell pepper and beef; cook and carefully stir until heated through. Season with black pepper to taste. Garnish with remaining 1/2 cup green onions. 

PER SERVING (based on 6 servings, with regular teriyaki sauce): 341 calories; 8.5g fat (22 percent calories from fat); 3g saturated fat; 64mg cholesterol; 29g protein; 37g carbohydrate; 5g sugar; 2g fiber; 1,420mg sodium; 46mg calcium; 456mg potassium. Note: Tedesco says that 1 1/2 pounds beef top round steak may be substituted. Cut lengthwise in half, then crosswise into 1/4-inch thick strips. Red curry powder is a blend of traditional curry spices and hot chiles and is sold in supermarkets and ethnic markets. You can substitute a blend of 1 1/2 teaspoons regular curry powder, 1/2 teaspoon ground cumin and 1/8 teaspoon ground red (cayenne) pepper. Recipe courtesy Cattlemen’s Beef Board and the National Cattlemen’s Beef Association.