Beef Teriyaki Noodles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb flank steak, sliced thinly against the grain
02 -
1/4 cup cornstarch
03 -
8 oz egg noodles or lo mein noodles
04 -
2 tbsp vegetable oil, divided
05 -
3 cloves garlic, minced
06 -
1 tsp grated fresh ginger
07 -
1 small onion, sliced
08 -
1 red bell pepper, sliced
09 -
1 cup broccoli florets
10 -
2 carrots, cut into matchsticks
11 -
1/4 cup sliced green onions
→ Teriyaki Sauce
12 -
1/2 cup low-sodium soy sauce
13 -
1/2 cup mirin (sweet rice wine)
14 -
1/4 cup brown sugar
15 -
2 tsp sesame oil
16 -
1 tbsp cornstarch mixed with 1 tbsp water
# Instructions:
01 -
In a bowl, toss the sliced beef with 1/4 cup cornstarch until evenly coated. Set aside.
02 -
Cook the noodles according to package directions. Drain and set aside.
03 -
Heat 1 tbsp oil in a large skillet or wok over high heat. Working in batches, stir fry the beef until browned, about 2-3 minutes. Remove and set aside.
04 -
Add the remaining 1 tbsp oil to the pan. Stir fry the garlic and ginger for 30 seconds. Add the onion, bell pepper, broccoli, and carrots. Stir fry for 3-4 minutes until crisp-tender.
05 -
In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry. Pour into the pan and bring to a simmer. Cook for 2-3 minutes until thickened.
06 -
Add the beef and noodles to the pan. Toss everything together until well coated in the teriyaki sauce.
07 -
Serve hot, garnished with sliced green onions. Enjoy!
# Notes:
01 -
Slice the beef against the grain for the most tender texture.
02 -
Coating the beef in cornstarch helps it brown nicely and stay juicy.
03 -
Feel free to swap in your favorite vegetables - sugar snap peas, mushrooms, and zucchini also work well.
04 -
For extra flavor, marinate the beef in 1/3 of the teriyaki sauce for 30 minutes before cooking.