These beef teriyaki noodles are even better than takeout! The tender beef, colorful veggies, and slurpable noodles are tossed in a sweet and savory homemade teriyaki sauce.
I love how customizable this recipe is, too. You can swap in your favorite veggies or noodles. It’s a great way to use up what you have on hand.
Plus, it comes together pretty quickly, which is always a weeknight dinner win in my book.
Why You’ll Love These Beef Teriyaki Noodles
Umami Flavor: This dish delivers an incredible depth of savory, umami taste.
Tender and Chewy Texture: With tender beef, crisp-tender veggies, and chewy noodles, every bite offers an exciting medley of textures.
Quick Preparation: This recipe can be ready in under 30 minutes. It’s perfect for busy weeknights when you need a delicious meal fast.
One-Pan Wonder: This dish is cooked in a single skillet or wok. That means less cleanup and more convenience.
Ingredients
- Flank Steak: The star protein, sliced thin for quick cooking and tender bites.
- Egg Noodles or Lo Mein Noodles: The perfect starchy base to soak up all that delicious sauce.
- Cornstarch: It coats the beef for a crispy exterior and thickens the teriyaki sauce.
- Vegetable Oil: For stir-frying and bringing out the flavors of the dish.
- Garlic and Ginger: The aromatic duo adds depth and warmth.
- Veggies: Onion, red bell pepper, broccoli, and carrots add crunch and nutrition.
- Sliced Green Onions: The fresh finishing touch for a pop of color and mild onion flavor.
- Teriyaki Sauce: It’s a blend of low-sodium soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry for a rich, umami flavor.
How to Make Beef Teriyaki Noodles
These noodles are so easy to make at home! Follow these simple steps.
1. COAT. In a bowl, toss the sliced beef with 1/4 cup cornstarch until evenly coated. Set aside.
2. COOK. Cook the noodles according to package directions. Drain and set aside.
3. STIR-FRY. Heat 1 tbsp oil in a large skillet or wok over high heat. Working in batches, stir-fry the beef until browned, about 2-3 minutes. Remove and set aside.
4. ADD. Add the remaining 1 tbsp oil to the pan. Stir-fry the garlic and ginger for 30 seconds. Add the onion, bell pepper, broccoli, and carrots. Stir-fry for 3-4 minutes until crisp-tender.
5. SAUCE. In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry. Pour into the pan and bring to a simmer. Cook for 2-3 minutes until thickened.
6. COMBINE. Add the beef and noodles to the pan. Toss everything together until well coated in the teriyaki sauce.
7. SERVE. Serve hot, garnished with sliced green onions. Enjoy!
Tips for the Best Beef Teriyaki Noodles
Follow these easy tips for a restaurant-worthy dinner in your own kitchen!
- Thin is in. For the most tender beef, cut the flank steak against the grain into very thin strips.
- Select your favorite steak. Flank steak works great, but you can also use top sirloin, skirt steak, or ribeye.
- Switch up the noodles. Egg noodles or lo mein noodles are classic, but you can also use rice noodles, udon, or spaghetti.
- Mix up the veggies. In addition to the onion, bell pepper, broccoli, and carrots, try adding mushrooms, bok choy, snow peas, zucchini, or baby corn.
- Amp up the flavor. For extra flavor, marinate the beef in 1/3 of the teriyaki sauce for 30 minutes before cooking.
- Serve them in style. Serve the noodles on their own or with steamed rice. Garnish with sesame seeds or shredded nori.
How to Store
If you have leftover noodles, keep them fresh with these tips:
To Store: Refrigerate beef teriyaki noodles in an air-tight container for 3-4 days. The noodles may soften, and the veggies may lose crispness after 2-3 days.
To Freeze: Freeze the marinated beef separately in an air-tight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before cooking and combining with fresh noodles and vegetables.
To Reheat: Reheat in the microwave at 1-minute intervals, stirring after each, until heated through, about 3 minutes total. Or, reheat in a skillet over medium-low heat, stirring frequently and adding a splash of water to prevent drying out.
More Noodles Dinners We Can’t Resist
Sesame Noodles
Chicken Teriyaki Noodles
Asian Noodle Salad
Hibachi Noodles
Beef Teriyaki Noodles
4
servings20
minutes20
minutes554
kcalSkip ordering takeout and make these amazing beef teriyaki noodles at home! They’re sweet, savory, and full of so much goodness.
Ingredients
1 lb flank steak, sliced thinly against the grain
1/4 cup cornstarch
8 oz egg noodles or lo mein noodles
2 tbsp vegetable oil, divided
3 cloves garlic, minced
1 tsp grated fresh ginger
1 small onion, sliced
1 red bell pepper, sliced
1 cup broccoli florets
2 carrots, cut into matchsticks
1/4 cup sliced green onions
- Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/2 cup mirin (sweet rice wine)
1/4 cup brown sugar
2 tsp sesame oil
1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- In a bowl, toss the sliced beef with 1/4 cup cornstarch until evenly coated. Set aside.
- Cook the noodles according to package directions. Drain and set aside.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Working in batches, stir fry the beef until browned, about 2-3 minutes. Remove and set aside.
- Add the remaining 1 tbsp oil to the pan. Stir fry the garlic and ginger for 30 seconds. Add the onion, bell pepper, broccoli, and carrots. Stir fry for 3-4 minutes until crisp-tender.
- In a bowl, whisk together the soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry. Pour into the pan and bring to a simmer. Cook for 2-3 minutes until thickened.
- Add the beef and noodles to the pan. Toss everything together until well coated in the teriyaki sauce.
- Serve hot, garnished with sliced green onions. Enjoy!
Notes
- Slice the beef against the grain for the most tender texture.
- Coating the beef in cornstarch helps it brown nicely and stay juicy.
- Feel free to swap in your favorite vegetables – sugar snap peas, mushrooms, and zucchini also work well.
- For extra flavor, marinate the beef in 1/3 of the teriyaki sauce for 30 minutes before cooking.
