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 teriyaki beef & noodle bowl was my go-to recipe during my first year living on my own. It came together so fast, yet always tasted takeout-special, and helped me sneak in extra veggies effortlessly.
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 My family always asks for seconds when I serve this bowl, especially my kids who love to mix in extra green onions for a fun crunch. It's truly a weeknight favorite for us all.
Variations
Switch up the protein by using chicken, shrimp, or tofu. Feel free to add broccoli, mushrooms, or baby corn for even more veggies and color.
Serving Suggestions
Pair with a tangy Asian slaw or a side of edamame for a complete meal. A bright lime wedge adds extra freshness.
Nutritional Info
Each serving has approximately 520 calories, 11 g fat, 75 g carbohydrates, and 31 g protein.
Save Enjoy bold teriyaki flavor with each bite, and don't be afraid to experiment with add-ins. This bowl is sure to become a staple in your meal rotation.
Cooking Guide
- → What cut of beef is best for this dish?
Flank steak is ideal due to its tenderness and ability to absorb marinades well. Thin slicing ensures quick cooking.
- → Can I use gluten-free noodles?
Yes, substituting with gluten-free noodles and tamari instead of soy sauce makes the dish gluten-free without compromising flavor.
- → How do I thicken the teriyaki sauce?
A slurry of cornstarch and cold water is stirred into the simmering sauce until it thickens smoothly, providing a glossy coating.
- → What vegetables work well in this bowl?
Bell peppers, sugar snap peas, carrots, and green onions add crispness and color. Broccoli or mushrooms can be added for variation.
- → How should the beef be cooked to remain tender?
Stir-fry the marinated beef quickly over high heat, cooking in batches to avoid overcrowding and ensure a tender texture.