Teriyaki Beef Noodles
This colorful Teriyaki Beef Noodles has a tasty combination of ingredients. With layers of flavor, this is a great meal everyone will enjoy!
Ingredients
- 4 tbsp. canola oil, divided plus more as needed tips & tricks
- 1 lb. top sirloin steak, cut into thin strips
- 1/2 cup carrot, thinly sliced
- 3 ounces red peppers, thinly sliced
- 3 ounces yellow peppers, thinly sliced
- 6 ounces snap peas, ends trimmed tips & tricks
- 4 large green onions (white parts only), thinly sliced
- 1 1/2 tbsp. ginger, minced
- 3 large cloves garlic, pressed
- 1/4 tsp. red pepper flakes, or to taste
- ground Himalayan sea salt, to taste
- freshly ground black pepper, or to taste (I always use mixed peppercorns)
- 1 cup teriyaki sauce see Recipe
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 10 ounces udon noodles, cooked according to package directions
- 2 tsp. sesame seeds
- 4 large green onions (green parts only), sliced diagonally for garnish
Directions
- In a wok over medium-high heat, add 2 tbsp. oil and when it gets hot, working in batches, add meat strips. Sauté until browned, about 2 to 3 minutes – add more oil if needed. Transfer to a bowl while working with the remaining strips.
- Add more oil and when hot, add carrots; sauté for 2 minutes. Add peppers and snap peas; sauté for 2 minutes.
- Add green onions (white parts only) and toss for 1 minute. Add ginger and garlic; sauté for 30 seconds – add more oil if needed.
- Stir in red pepper flakes and return meat strips including any accumulated juices; season with salt and pepper. Stir to blend.
- Add teriyaki sauce and stir to coat. When simmering, add cornstarch mixture and stir until the sauce thickens, about 45 seconds.
- Add warm noodles and toss to combine; remove from the heat
- Serve in warm bowls, sprinkle on sesame seeds and garnish with the green parts of the green onions.