# 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
# Method:
01 - In a bowl, combine the sliced flank steak with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Mix thoroughly and set aside to marinate while preparing the 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 continuously until the sauce thickens, approximately 1 to 2 minutes. Remove from heat and set aside.
03 - Cook the noodles according to package instructions until al dente. Drain thoroughly and keep warm.
04 - Heat a large wok or skillet on high heat and add a small amount of oil. Stir-fry the marinated beef in batches until browned and just cooked through, about 2 to 3 minutes per batch. Remove beef from the wok and set aside.
05 - In the same wok, add additional oil if necessary. Stir-fry the red bell pepper, sugar snap peas, and julienned carrots for 2 to 3 minutes until crisp-tender.
06 - Return the cooked beef to the wok and pour in the prepared teriyaki sauce. Add the cooked noodles and toss all ingredients together over medium heat until heated through and evenly coated with sauce.
07 - Distribute the noodle bowls evenly among plates. Garnish each serving with toasted sesame seeds and additional sliced green onions.
