Beef Teriyaki Noodles Recipes

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BEEF TERIYAKI NOODLE BOWL



Beef Teriyaki Noodle Bowl image

These bowls are fast to assemble and easily customizable. If you have a soy allergy, substitute liquid aminos.

Provided by thedailygourmet

Time 1h10m

Yield 5

Number Of Ingredients 13

1 clove garlic, minced
2 ½ teaspoons white sugar, divided
¼ cup low-sodium soy sauce
2 tablespoons low-sodium soy sauce
¼ cup sake
2 tablespoons sake
½ teaspoon ginger paste
1 pound beef, sliced
14 ounces egg noodles
¼ cup water
2 teaspoons water
1 teaspoon cornstarch
2 tablespoons avocado oil

Steps:

  • Combine garlic and 1/2 teaspoon sugar in a zip-top bag. Mix in 1/4 cup plus 2 tablespoons soy sauce, 1/4 cup plus 2 tablespoons sake, and ginger paste. Reserve 1/4 cup sauce. Add beef in the remaining sauce. Let the meat marinate for 30 minutes.
  • Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  • Transfer the remaining marinade mixture to a saucepan. Add the remaining sugar and 1/4 cup water. Bring to a boil over medium-high heat. Combine remaining water and cornstarch. Remove the saucepan from the heat and stir in the cornstarch mixture. Return the pan to the heat and cook, stirring frequently, until the sauce is thickened. Reduce the heat to the lowest setting and keep the sauce warm.
  • Heat avocado oil in a large skillet or wok over medium-high heat. Add the beef and stir-fry for 1 minute. Turn the heat to medium and cook until the meat is cooked through and no longer pink, about 5 more minutes. Pour in the warmed sauce. Mix to combine.
  • Assemble bowl with noodles and beef mixture. Serve immediately.

Nutrition Facts : Calories 511.2 calories, Carbohydrate 61.6 g, Cholesterol 105 mg, Fat 14.3 g, Fiber 2.8 g, Protein 28 g, SaturatedFat 3.6 g, Sodium 687.3 mg, Sugar 4.8 g

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

20 Minute Beef Teriyaki Noodles. Tender stir fried flank steak and noodles tossed in a homemade teriyaki sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 20m

Number Of Ingredients 15

1 pound flank steak (cut against the grain into bite sized pieces)
¼ cup cornstarch
1 pound chow mein or lo mein noodles ((can use regular spaghetti too))
2 tablespoons oil (divided)
3 cloves garlic (minced)
1 teaspoon ginger (grated)
1/2 cup low sodium soy sauce
1/2 cup mirin
1/2 cup light brown sugar
2 teaspoons sesame oil
a couple dashes of fish sauce
1 teaspoon cornstarch
1 tablespoon water
green onions for garnish (if desired)
sesame seeds for garnish (if desired)

Steps:

  • In a large bowl toss the beef with the cornstarch and set aside.
  • Cook noodles per package directions, set aside.
  • Heat 1 tablespoon of oil in a large skillet.When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan. Add in garlic and ginger and cook for 1-2 minutes.
  • In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
  • In a small bowl mix together the cornstarch and water.Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
  • Add steak and noodles to the pan and toss to coat with the sauce.
  • Serve immediately with green onions and sesame seeds if desired.

Nutrition Facts : Calories 673 kcal, Carbohydrate 104 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 1653 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

At our house, we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, peppers and mushrooms, since we always have them on hand, but make the dish your own-bring out your inner chef! -Richard Robinson, Park Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 envelope (4.6 ounces) lo mein noodles and teriyaki sauce mix
1 pound beef flat iron steak or top sirloin steak, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 cups frozen pepper and onion stir-fry blend
1 cup sliced fresh mushrooms

Steps:

  • Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.

Nutrition Facts : Calories 403 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 541mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

A quick homemade teriyaki sauce coats tender steak and vegetables, tossed with tender noodles for a quick, easy, and tasty meal! Add some diced green onions or a sprinkling of sesame seeds to serve, if you'd like. You can swap up the vegetables to use what you have on hand, or like best!

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package vermicelli pasta
2 tablespoons vegetable oil, divided
2 medium zucchini, diced
1 medium yellow onion, thinly sliced
1 large bell pepper, diced
salt and freshly ground black pepper to taste
1 tablespoon minced garlic
1 pound boneless rib-eye steak, fat trimmed, cut crosswise into thin strips
½ cup soy sauce
¼ cup water
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon cornstarch
½ teaspoon ground ginger

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
  • Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
  • Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
  • Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.5 g, Cholesterol 40.6 mg, Fat 19.1 g, Fiber 4.8 g, Protein 24 g, SaturatedFat 5.7 g, Sodium 1854.8 mg, Sugar 15.7 g

TERIYAKI BEEF AND NOODLES



Teriyaki Beef and Noodles image

Sometimes I leave out the veggies,brown the beef and add the beef to the sauce and simmer,then add it to the spaghetti.

Provided by Theresa Thunderbird

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
1 boneless sirloin steak, cut in small cubes
1 cup coarsely chopped onion
1 cup frozen green pea, thawed
1 clove garlic, minced
3 cups cooked pasta (I use spaghetti)
2 cups coarsely chopped tomatoes
1/4 cup sliced green onion
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon cornstarch
1/8 teaspoon black pepper

Steps:

  • Put oil,garlic and beef in medium size pan and lightly brown the beef.
  • Add vegetables and stir fry.
  • For Sauce--combine all ingredients and cook on low until thick.
  • Add to beef and vegetables.
  • Pour all over cooked spaghetti and toss.

Nutrition Facts : Calories 400.2, Fat 13.8, SaturatedFat 3.4, Cholesterol 34.4, Sodium 1451.8, Carbohydrate 51.9, Fiber 8.5, Sugar 12.6, Protein 18.8

QUICK AND EASY TERIYAKI BEEF STIR-FRY



Quick and Easy Teriyaki Beef Stir-Fry image

As the name implies, this teriyaki beef and vegetable stir-fry is easy to make and done in under 30 minutes. Tasty and perfect for a night when you need dinner in a hurry. We like to use top sirloin for stir-fry recipes since it stays so juicy. Serve with rice or noodles.

Provided by fabeveryday

Time 30m

Yield 4

Number Of Ingredients 13

¾ cup water
3 tablespoons soy sauce
3 tablespoons packed brown sugar
1 ½ tablespoons cornstarch
1 tablespoon honey
¼ teaspoon ground ginger
2 tablespoons sesame oil, divided
1 pound beef sirloin steak, cut into strips
1 small head broccoli, broken into florets
6 ounces snow peas
1 medium yellow bell pepper, cut into strips
2 cloves garlic, minced
2 tablespoons chopped green onions

Steps:

  • Whisk water, soy sauce, brown sugar, cornstarch, honey, and ginger together in a bowl until well combined.
  • Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add steak and cook and stir until browned, about 4 minutes. Move steak to the side of the wok. Add remaining tablespoon sesame oil to the center of the wok, followed by broccoli, snow peas, bell pepper, and garlic. Cook, stirring the vegetables, for 2 minutes.
  • Add reserved sauce to the wok and stir everything together. Bring to a boil and cook until the sauce thickens and the vegetables are crisp-tender, about 2 minutes.
  • Garnish with chopped green onions.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 28.3 g, Cholesterol 48.9 mg, Fat 13.7 g, Fiber 3.4 g, Protein 24 g, SaturatedFat 3.5 g, Sodium 747.3 mg, Sugar 18 g

GROUND BEEF TERIYAKI



Ground Beef Teriyaki image

Quick, easy, and delicious. Perfect for a filling lunch or dinner. Serve this over warm rice, noodles, or zoodles if desired! You could also wrap up in lettuce leaves for tasty lettuce wraps.

Provided by Rebekah Rose Hills

Categories     World Cuisine Recipes     Asian     Japanese     Main Dishes

Time 40m

Yield 4

Number Of Ingredients 16

1 pound lean ground beef
3 medium carrots, peeled and diced
½ large red bell pepper, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 large zucchini, diced
½ cup soy sauce
⅓ cup water
2 tablespoons water
2 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch
1 teaspoon onion powder
½ teaspoon ground ginger
½ teaspoon garlic powder

Steps:

  • Combine ground beef, carrots, and bell pepper in a large skillet over medium to medium-high heat; saute for 4 minutes. Sprinkle with salt and pepper. Add zucchini and continue to cook until ground beef is fully cooked through and vegetables are crisp-tender (to your preferred "doneness"), about 5 more minutes.
  • Meanwhile, combine soy sauce, 1/3 cup plus 2 tablespoons water, sugar, brown sugar, vinegar, cornstarch, onion powder, ginger, and garlic powder in a small bowl for the sauce. Whisk until well blended.
  • When the meat and veggies are cooked, whisk sauce once more and pour into the skillet. Use a spatula to mix and get everything off the sides and bottom.
  • Turn the heat up until sauce begins to bubble, stirring occasionally until mixture becomes thickened and glossy. Turn heat off. Taste and adjust seasonings.

Nutrition Facts : Calories 335.8 calories, Carbohydrate 26.4 g, Cholesterol 79 mg, Fat 14.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 2062.7 mg, Sugar 18 g

TERIYAKI STEAK WITH PAK CHOI & NOODLES



Teriyaki steak with pak choi & noodles image

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

½ tsp Chinese five-spice powder
2 lean beef steak , 175g each
1 tbsp sunflower oil
2 pak choi , trimmed and quartered
1 medium carrot , thinly sliced
1 red pepper , deseeded and thinly sliced
150g pack straight-to-wok egg noodles
3 tbsp teriyaki sauce

Steps:

  • Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
  • Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
  • Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

Nutrition Facts : Calories 460 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium

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