This recipe for beef teriyaki noodles is definitely worthy of making its way into your regular rotation! It comes together in less than 30 minutes, so it is perfect for busy weeknights.
Teriyaki is so delicious and versatile. Once you have mastered this recipe for beef teriyaki noodles, you can apply it to so many other dishes. You can make the sauce and veggies only, and use the sauce to marinade burgers, while grilling up the veggies for a side. You can trade the noodles for rice. Or you can simply make the sauce and use it as a dipping sauce.
Why You'll Love these Beef Teriyaki Noodles
- Crave-worthy Classic – Who doesn’t love teriyaki sauce? This dish is always a hit!
- One Pot Wonder – Save time and dishes with this recipe. Everything cooks in one pot!
Ingredients For Asian Beef Noodles
- Pasta – You want long noodles for teriyaki. Chow mein noodles will feel the most traditional, but if you are looking for a gluten free or egg free option, you can try rice noodles. Just be sure to choose something thick enough to stand up to the steak.
- Steak – The steak will need to be cubed into bite-sized pieces. Choose a sirloin, or something similar.
- Sesame Oil – Sesame oil adds such a delicious layer of flavor to any dish. It helps to make up the seasoning for the steak.
- Salt and Pepper – Just the basic seasonings.
- Ginger – You will want to opt for ground ginger for this recipe. Since the ginger is meant to season your uncooked steak, it would be easy to burn fresh minced ginger, so stick with the dried stuff.
- Oil – You just need a little cooking oil for sautéing your steak. You will also build your sauce off the drippings, so choose a neutral cooking oil, like olive oil.
- Peppers – I like to use equal parts red, green, and yellow peppers. Each offers a slightly different flavor note to the dish. Plus, the variety of colors looks beautiful in the bowl!
- Garlic –Use fresh, minced garlic to fully release the fragrance and flavors of the garlic. This depth of flavor is important to the dish!
- Pineapple Juice – Pineapple juice is a signature component in any great teriyaki sauce. Canned or fresh squeezed both work fine.
- Soy Sauce – You can swap this out for coconut aminos if you are looking for a gluten free option!
- Rice Vinegar – Rice wine vinegar gives this dish a necessary tanginess and acidity.
- Honey – Honey and brown sugar both work well to add the familiar sweetness of the dish.
- Cornstarch – You will need to make a cornstarch slurry to thicken the sauce.
- Optional Garnishes – You may choose to garnish your dish with green onions, sesame seeds, or red pepper flakes!
How to Make It
- Cook noodles al dente according to box directions and reserve. Rinse with cool water and set noodles aside.
- In a bowl evenly sprinkle the sesame oil, pepper, ginger and salt along the cubed steak.
- Over medium-high heat, in a large raised-edge skillet sauté the steak until its cooked to medium in 1 tbs olive oil. Approximately 5-6 minutes depending on thickness.
- In a separate bowl combine the onion, bell peppers, pineapple juice, garlic, soy sauce, vinegar honey and cornstarch slurry.
- Pour the vegetable sauce mixture into the pan with the beef and cook for an additional 5-7 minutes until sauce has thickened and vegetables have softened.
- Lower heat and add in noodles. Thoroughly sauce the noodles. Cook for another 2-3 minutes. Garnish with green onions and sesame seeds. Serve warm.
Step by Step Instructions
First, cook your noodles according to the directions on the package. You want to be sure not to overcook them, as you will need to return them to the pot later on. Once the noodles are cooked, set them aside until later.
Next, place your cubed steak into a bowl and drizzle with your sesame oil. Add your ginger, salt and pepper, and gently toss to coat.
Bring 1 tbsp of olive oil to medium-high heat and saute your steak for 5-6 minutes, or until it is cooked to medium.
In a bowl, mix your onion, bell peppers, pineapple juice, garlic, soy sauce, vinegar, honey, and cornstarch slurry.
Pour your sauce and veggies into the pot with your beef, and cook for 5-7 minutes, or until the sauce has thickened a bit, and your veggies have begun to soften.
Finally, lower your heat and add your noodles to the pot. Gently mix to ensure that noodles are evenly covered with sauce. Allow everything to cook for a final 2-3 minutes, until everything is warmed through.
Garnish with green onions, sesame seeds, or red pepper flakes, as desired. Enjoy warm!
Cook's Tips
- Keep leftovers in the refrigerator for up to 4 days and reheated by microwave for 30-second intervals.
- Freeze beef teriyaki noodles can be kept in the freezer for up to 3 months and reheat by stovetop or microwave.
- If at any point the sauce becomes too thick while cooking, you may add a few tablespoons of pineapple juice or water until it is thinned out enough. If the sauce is too loose, add another 2 teaspoons of cornstarch dissolved in 2 teaspoons of water.
FAQ
I prefer to use sirloin steak for this recipe. You can also use flank, if you prefer. It really depends on the quality of meat you purchase. You may need a meat tenderizer to soften up tough meats.
Some teriyaki noodles may be high in salt, sugar, or preservatives, but by making it yourself, you can easily make this a healthy dish. This recipe is rich in protein, vitamin c and amino acids. To increase your intake, swap the soy sauce for coconut aminos, which will also reduce the sodium. You can also add peas or edamame for extra nutrients if desired.
While store-bought, bottled teriyaki sauce may be good in the fridge for up to a year, the homemade stuff will only stay fresh for around a week in the refrigerator.
It will keep for about 4 days in the refrigerator, or 3 months in the freezer.
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Looking for more Asian inspired dishes? Try these:
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Beef Teriyaki Noodles
Ingredients
- 6 oz Chow Mein or Long Pasta
- 1 ¼ lb. Sirloin Steak trimmed and small cubed
- 1 tsp Sesame Oil
- 1 tsp Black Pepper
- 1 tsp Ground Ginger
- ½ tsp Salt
- 1 Tbsp Olive Oil or Neutral Cooking Oil
- ⅓ cup Green Bell Pepper chopped
- ⅓ Red Bell Pepper chopped
- ⅓ Yellow sliced
- 1 tbs Fresh Garlic minced
- ½ cup Pineapple Juice
- ⅓ cup Soy Sauce or Coconut Aminos
- 1 tbs Rice Wine Vinegar
- 1 tbs Honey or Brown Sugar
- 1 tbs Cornstarch + 2 tbs Water dissolved to make a slurry
- Optional Garnish: Green Onions Sesame Seeds, Red Pepper Flakes
Instructions
- Cook noodles al dente according to box directions and reserve. Rinse with cool water and set noodles aside.
- In a bowl evenly sprinkle the sesame oil, pepper, ginger and salt along the cubed steak.
- Over medium-high heat, in a large raised-edge skillet sauté the steak until its cooked to medium in 1 tbs olive oil. Approximately 5-6 minutes depending on thickness.
- In a separate bowl combine the onion, bell peppers, pineapple juice, garlic, soy sauce, vinegar honey and cornstarch slurry.
- Pour the vegetable sauce mixture into the pan with the beef and cook for an additional 5-7 minutes until sauce has thickened and vegetables have softened.
- Lower heat and add in noodles. Thoroughly sauce the noodles. Cook for another 2-3 minutes.
- Garnish with green onions and sesame seeds. Serve warm.
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