# Components:
→ Beef
01 - 14 oz flank steak, thinly sliced
02 - 1 tbsp cornstarch
03 - 1 tbsp soy sauce
→ Vegetables
04 - 1 red bell pepper, thinly sliced
05 - 1 cup sugar snap peas, trimmed
06 - 2 carrots, julienned
07 - 2 green onions, sliced
→ Noodles
08 - 10 oz egg noodles or soba noodles
→ Teriyaki Sauce
09 - 1/4 cup soy sauce
10 - 2 tbsp honey or brown sugar
11 - 2 tbsp mirin or rice vinegar
12 - 1 tbsp sesame oil
13 - 2 cloves garlic, minced
14 - 1 tsp fresh ginger, grated
15 - 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
→ Garnish
16 - 1 tbsp toasted sesame seeds
17 - Extra sliced green onions
# Directions:
01 - In a bowl, combine the sliced flank steak with 1 tablespoon cornstarch and 1 tablespoon soy sauce. Mix thoroughly and set aside while preparing vegetables and sauce.
02 - In a small saucepan, combine soy sauce, honey, mirin, sesame oil, minced garlic, and grated ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and set aside.
03 - Prepare the noodles according to package instructions. Drain and set aside.
04 - Heat a large wok or skillet over high heat. Add a small amount of oil and stir-fry the marinated beef in batches for 2-3 minutes until browned and cooked through. Remove from wok and set aside.
05 - In the same wok, add more oil if necessary. Stir-fry the bell pepper, sugar snap peas, and carrots for 2-3 minutes until crisp-tender.
06 - Return the beef to the wok, pour in the teriyaki sauce, and add the cooked noodles. Toss together over medium heat until thoroughly combined and heated through.
07 - Divide among serving bowls and garnish with toasted sesame seeds and sliced green onions.
