Beef Teriyaki Noodles

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor without the takeout wait. The teriyaki sauce is rich and balanced, the beef is juicy and seared perfectly, and the vegetables add a pop of color and crunch. It’s also dairy-free and easy to adjust based on what I have in the fridge. Whether I’m cooking for family or meal-prepping for the week, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main 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 fresh ginger, grated

• 1 small onion, sliced

• 1 red bell pepper, sliced

• 1 cup broccoli florets

• 2 carrots, cut into matchsticks

• 1/4 cup sliced green onions, for garnish

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 (slurry)

Directions

1. I start by tossing the thinly sliced beef with cornstarch in a bowl until all pieces are well coated. This helps give the beef a crisp sear and locks in its juices.

2. Next, I cook the noodles according to the package directions, then drain and set them aside.

3. In a large skillet or wok over high heat, I heat 1 tablespoon of oil. I stir fry the beef in batches so it browns nicely, about 2–3 minutes per batch. Once done, I remove the beef and set it aside.

4. I add the remaining tablespoon of oil to the pan, then sauté the garlic and ginger for about 30 seconds until fragrant.

5. I stir in the onion, bell pepper, broccoli, and carrots, cooking them for 3–4 minutes until they’re crisp-tender but still vibrant.

6. While the veggies cook, I whisk together the soy sauce, mirin, brown sugar, sesame oil, and cornstarch slurry in a bowl. Then I pour the sauce into the pan, bring it to a simmer, and cook it for 2–3 minutes until thickened.

7. I return the cooked beef to the pan along with the noodles and toss everything together until it’s fully coated in the teriyaki sauce.

8. I finish the dish with a garnish of sliced green onions and serve it hot.

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Calories per serving: Approximately 500–600 kcal (varies based on noodle and sauce amounts)

Variations

• I sometimes swap in sugar snap peas, zucchini, or mushrooms depending on what vegetables I have on hand.

• For extra flavor, I marinate the beef in part of the teriyaki sauce for 30 minutes before cooking.

• If I want to make it spicier, I add a pinch of red pepper flakes or a drizzle of sriracha.

• I’ve also made this dish with chicken or tofu as a protein substitute when I want a change from beef.

• Gluten-free noodles and tamari can be used to make this dish gluten-free.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the noodles in a skillet over medium heat with a splash of water or extra sauce to loosen everything up. Microwaving works too, but I prefer the stovetop for better texture.

FAQs

Can I make this recipe ahead of time?

Yes, I often prep the beef and vegetables in advance. I also cook the noodles ahead of time and toss them in a bit of oil to keep them from sticking.

What’s the best cut of beef to use?

I like flank steak because it’s lean and tender when sliced thinly against the grain. Skirt steak or sirloin also works well.

Can I freeze Beef Teriyaki Noodles?

I don’t recommend freezing the whole dish due to the texture of the noodles, but the cooked beef and sauce freeze well. I reheat them and toss with freshly cooked noodles when ready to eat.

How do I make the sauce thicker or thinner?

If the sauce is too thin, I let it simmer a little longer. If it’s too thick, I add a splash of water or more soy sauce and stir it in gently.

Can I use store-bought teriyaki sauce?

Yes, but I prefer making my own since I can control the sweetness and saltiness. Homemade teriyaki sauce always tastes fresher and richer to me.

Conclusion

Beef Teriyaki Noodles is one of my go-to meals when I want something flavorful, filling, and fast. With tender beef, crisp veggies, and a silky sauce, every bite is packed with bold, balanced taste. Whether I’m feeding a hungry crowd or meal prepping for the week, this dish always makes it into my rotation.