Beef Teriyaki Noodles
A quick and satisfying meal made with tender beef, flavorful sauce, and perfectly cooked noodles, customizable to suit your tastes.
Ingredients
Main ingredients
- 1 pound flank steak (cut against the grain into bite-sized pieces) You can also use sirloin or ribeye.
- ¼ cup cornstarch For coating the beef.
- 1 pound chow mein or lo mein noodles Regular spaghetti can be used as an alternative.
- 2 tablespoons oil (divided)
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- ½ cup low sodium soy sauce
- ½ cup mirin
- ½ cup light brown sugar
- 2 teaspoons sesame oil
- a couple dashes fish sauce
- 1 teaspoon cornstarch For thickening the sauce.
- 1 tablespoon water To mix with cornstarch.
- to taste Green onions for garnish
- to taste Sesame seeds for garnish
Instructions
Preparation
- In a large bowl, toss the beef with the cornstarch and set it aside.
- Cook the noodles according to the package directions, then set aside.
Cooking
- Heat 1 tablespoon of oil in a large skillet. Once hot, add the steak (work in batches to avoid overcrowding). Sauté until browned on both sides, about 3-4 minutes. Remove from the pan and set aside.
- Add the remaining tablespoon of oil to the same pan, then add the garlic and ginger; cook for 1-2 minutes.
- In a small bowl, combine soy sauce, mirin, brown sugar, sesame oil, and fish sauce. Pour this mixture into the pan and bring to a simmer, cooking for 2-3 minutes.
- In another small bowl, mix cornstarch and water, then slowly pour it into the pan while whisking continuously until the sauce thickens to your liking.
- Add the steak and noodles to the pan, tossing to coat everything evenly with the sauce.
Serving
- Serve immediately, garnished with green onions and sesame seeds if desired.
Notes
To store leftovers, let the noodles cool completely, then transfer them to an airtight container. They can be kept in the refrigerator for 3-4 days. Reheat them on the stove with a splash of water to help loosen the sauce. Customize your veggies by adding bell peppers, broccoli, or snap peas for extra nutrition and color.