Teriyaki Beef and Rice Noodles - Dairy & Gluten Free

I had some leftover steak that I needed to transform into something new and exciting for dinner tonight.  I needed something quick and easy because I honestly wasn't much in the mood for cooking.  The husband was in the  mood for something Asian and Teriyaki Beef with Rice Noodles was born.  This simple yet satisfying dinner is both dairy and gluten free.  Also, this could be made with fresh thinly sliced beef or chicken and any variation of vegetables that you enjoy.

Teriyaki Beef and Rice Noodles

1 tbs extra virgin olive oil

1 large onion, cut into half moons

1 green bell pepper, chopped

1 red, yellow or orange bell pepper, chopped

3 cloves garlic, chopped

3/4 lb leftover cooked steak, cut into bite sized pieces

OR 3/4 lb round steak or chicken breast, thinly sliced

2 cups frozen peas

OR up to 4 cups total of other vegetables of your choice

1 6.75 oz package of thin rice noodles, prepared per package directions

1/2 cup sugar

1/2 cup soy sauce (I use La Choy which is gluten free)

2 tbs rice wine vinegar

2 tbs mirin (rice wine)

1 tbs freshly grated ginger

In a large wok or skillet, heat the oil.

Add the onions and stir fry until lightly browned.

Add the peppers and continue to cook until the peppers are tender crisp.

Add the garlic and the meat.

Continue to cook until the meat is browned and cooked through.

Add the peas (or other vegetables) and rice noodles.

Stir together the sugar, soy sauce, rice vinegar, rice wine, and ginger.

Pour the sauce over the rice noodles.

Stir well.

Continue cooking until most of the liquid is absorbed.