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Teriyaki Beef Noodles Recipe

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A flavorful and quick Teriyaki Beef Noodles recipe featuring tender marinated beef strips stir-fried with vibrant vegetables and medium egg noodles, all tossed in a savory teriyaki sauce made from soy sauce, mirin, sake, and aromatic ginger and garlic.

Ingredients

Marinade

  • 2 tablespoons light soy sauce
  • 3 tablespoons dark soy sauce
  • 1 tablespoon sake or dry sherry
  • 3 tablespoons mirin
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 2 teaspoons minced ginger
  • 3 garlic cloves, peeled and minced
  • ½ teaspoon white pepper

Stir Fry

  • 500 g (1lb 2oz) Denver, sirloin (porterhouse), or skirt/flank steak, sliced into strips against the grain
  • 200 g (7oz) medium dried egg noodles
  • 1 teaspoon sesame oil
  • 1½ tablespoons sunflower oil, divided
  • 1 small onion, peeled and finely sliced
  • 1 red bell pepper, deseeded and thinly sliced
  • 1 carrot, peeled and chopped into matchsticks
  • 5 spring onions (scallions), sliced into thin strips

To Serve

  • ¼ teaspoon chili (red pepper) flakes
  • 1 tablespoon sesame seeds

Instructions

  1. Prepare the Marinade: In a bowl, mix together the light soy sauce, dark soy sauce, sake or dry sherry, mirin, sesame oil, brown sugar, minced ginger, minced garlic, and white pepper until well combined.
  2. Marinate the Beef: Place the sliced beef in a separate bowl, add one-third of the marinade, stir to coat evenly, cover, and leave to marinate for 30 minutes. Reserve the remaining marinade for later use.
  3. Cook the Noodles: While the beef marinates, cook the medium dried egg noodles following the packet instructions, usually boiling for 5 minutes. Drain in a colander and rinse under cold water until completely cooled. Toss the noodles with 1 teaspoon of sesame oil and leave in the colander until needed.
  4. Stir-Fry the Beef: Heat 1 tablespoon of sunflower oil in a wok over high heat. Using a slotted spoon, lift the steak slices from the marinade and stir-fry in two batches for about 2–3 minutes each until just cooked but still tender. Transfer the cooked beef to a bowl and set aside.
  5. Cook the Vegetables: Add the remaining ½ tablespoon sunflower oil to the wok. Stir-fry the sliced onion, red bell pepper, and carrot for 2–3 minutes until they begin to soften but still retain some crunch.
  6. Add the Sauce and Noodles: Pour the reserved marinade into the wok and bring to a boil. Add the prepared noodles and toss using tongs to coat and heat through for 2–3 minutes.
  7. Combine Beef and Scallions: Return the cooked beef to the wok along with the sliced spring onions (scallions). Stir-fry together for an additional 1–2 minutes until the beef is heated through and the scallions are slightly softened.
  8. Serve: Divide the teriyaki beef noodles among bowls and garnish with red chili flakes and sesame seeds for an added kick and crunch.

Notes

  • Ensure to slice the beef against the grain for maximum tenderness.
  • You can substitute sake with dry sherry or omit it if unavailable.
  • For a spicier dish, increase the amount of chili flakes or add fresh sliced chili.
  • Cook noodles just until tender to avoid overcooking during stir-frying.
  • Vegetables can be varied based on preference; snap peas or mushrooms work well.

Find it online: https://mealoria.com/teriyaki-beef-noodles-recipe/