Save Tender strips of beef stir-fried with crisp vegetables and tossed in a savory-sweet teriyaki sauce, served over noodles for a satisfying Asian-inspired meal.
This dish was inspired by our family's love of takeout-style Asian meals, and I found that making it at home brings better taste and freshness. Every time I prepare it, the savory scent fills the kitchen and gets everyone excited for dinner.
Ingredients
- Beef: 400 g (14 oz) flank steak, thinly sliced, 1 tbsp cornstarch, 1 tbsp soy sauce
- Vegetables: 1 red bell pepper, thinly sliced, 1 cup (150 g) sugar snap peas, trimmed, 2 carrots, julienned, 2 green onions, sliced
- Noodles: 300 g (10 oz) egg noodles or soba noodles
- Teriyaki Sauce: 60 ml (1/4 cup) soy sauce, 2 tbsp honey or brown sugar, 2 tbsp mirin or rice vinegar, 1 tbsp sesame oil, 2 cloves garlic, minced, 1 tsp fresh ginger, grated, 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
- Garnish: 1 tbsp toasted sesame seeds, extra sliced green onions
Instructions
- Marinate the beef:
- In a bowl, combine the sliced beef with 1 tbsp cornstarch and 1 tbsp soy sauce. Mix well and set aside while you prepare the vegetables and sauce.
- Prepare the teriyaki sauce:
- In a small saucepan, combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens (about 1-2 minutes). Remove from heat and set aside.
- Cook the noodles:
- Prepare the noodles according to package instructions. Drain and set aside.
- Stir-fry the beef:
- Heat a large wok or skillet over high heat. Add a little oil and stir-fry the marinated beef in batches until browned and just cooked through (about 2-3 minutes). Remove and set aside.
- Stir-fry the vegetables:
- In the same wok, add a little more oil if needed. Stir-fry the bell pepper, snap peas, and carrots for 2-3 minutes until crisp-tender.
- Combine:
- Return the beef to the wok, pour in the teriyaki sauce, and add the cooked noodles. Toss everything together over medium heat until well combined and heated through.
- Serve:
- Divide among bowls, garnish with sesame seeds and sliced green onions.
Save We make this dish whenever everyone craves something flavorful and comforting. The kids love to help toss in the veggies, and it always disappears fast around our table.
Required Tools
Large wok or skillet, saucepan, mixing bowls, knife and cutting board, tongs or spatula
Allergen Information
This recipe contains soy and gluten unless gluten-free options are used. Always check labels if you have allergies.
Nutritional Information
Each serving contains approximately 520 calories, 11 g total fat, 75 g carbohydrates, and 31 g protein.
Save Try customizing this bowl with your favorite vegetables or noodles. Enjoy your meal hot and fresh for the best flavor!
Recipe FAQ
- → Can I use different noodles for this dish?
Yes, you can substitute egg noodles with soba or rice noodles depending on your preference or dietary needs.
- → How do I make the sauce thick and glossy?
The sauce thickens by adding a cornstarch slurry towards the end of cooking, which gives it a glossy finish.
- → What vegetables work best in this bowl?
Bell peppers, snap peas, carrots, and green onions provide a crisp and colorful mix, but broccoli or mushrooms can also be added.
- → Is there a gluten-free option for the sauce?
Use tamari instead of soy sauce and gluten-free noodles to keep the dish gluten-free.
- → How do I ensure the beef stays tender?
Marinate the beef briefly with cornstarch and soy sauce, then stir-fry over high heat until just cooked to retain tenderness.