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Teriyaki Beef Noodles Recipe

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4.4 from 41 reviews

A flavorful Teriyaki Beef Noodles recipe featuring tender marinated beef strips stir-fried with fresh vegetables and medium egg noodles, tossed in a delicious homemade teriyaki sauce, perfect for a quick and satisfying dinner.

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
  • 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 chilli (red pepper) flakes
  • 1 tablespoon sesame seeds

Instructions

  1. Prepare the marinade: In a bowl, mix together 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 and add one-third of the marinade. Stir to coat the beef evenly, cover, and leave to marinate for 30 minutes. Reserve the remaining marinade for later use.
  3. Cook the noodles: Meanwhile, cook the dried egg noodles according to the packet instructions, usually boiling for 5 minutes. Drain in a colander and rinse under cold water until completely cooled. Toss the noodles with sesame oil and leave in the colander until needed.
  4. Cook the beef: Heat 1 tablespoon of sunflower oil in a wok over high heat. Using a slotted spoon, lift the marinated beef slices from the marinade and stir-fry in two batches for about 2 to 3 minutes each, until just cooked. Transfer the cooked beef to a bowl.
  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 to 3 minutes until they start to soften.
  6. Add sauce and noodles: Pour the reserved marinade/sauce into the wok and bring to a boil. Add the prepared noodles and toss with tongs, cooking for 2 to 3 minutes until heated through.
  7. Combine beef and spring onions: Return the cooked beef and add the sliced spring onions to the wok. Cook for an additional 1 to 2 minutes until the beef is warmed through.
  8. Serve: Divide the noodles and beef among serving bowls and sprinkle with chilli flakes and sesame seeds before serving.

Notes

  • Slice the beef against the grain for more tender bites.
  • You can substitute sake with dry sherry or omit for a non-alcoholic version.
  • Adjust the amount of chilli flakes to your spice preference.
  • Use fresh ginger and garlic for maximum flavor in the marinade.
  • For gluten-free, use tamari or gluten-free soy sauce and gluten-free noodles.

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