The perfect meal for busy weeknights is beef teriyaki noodles, made with a quick and easy Soy Vay Veri Teriyaki Sauce. This recipe is so delicious and simple to prepare that you won’t believe it took you only 20 minutes to prepare. Make sure you brown your ground beef thoroughly and drain. Cook the sauce for 5 to 6 minutes, and then add the vegetables and udon noodles. Finish by serving the dish with a drizzle of soy sauce.
Beef Teriyaki Noodles Recipes
Beef Teriyaki Noodles
- 1 pound flank steak sliced into small pieces
- ¼ cup cornstarch
- 1 pound lo mein noodles
- 2 Tablespoons vegetable oil evenly divided
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- ½ cup low sodium soy sauce
- ½ cup mirin
- ½ cup light brown sugar
- 2 teaspoons sesame oil
- Dash of fish sauce
- 1 teaspoon cornstarch
- 1 tablespoon water
- Green onions thinly sliced and for garnish
- Sesame seeds for garnish
- In a bowl, add in the flank steak pieces and cornstarch. Toss to coat.
- Prepare the lo mein noodles according to the directions on the package. Drain and set the noodles aside.
- In a skillet set over medium to high heat, add in 1 tablespoon of vegetable oil. Add in the coated steak. Cook for 4 minutes on each side or until cooked through. Remove and set aside.
- Add in another tablespoon of vegetable oil. Add in the minced garlic and grated ginger. Cook for 1 to 2 minutes.
- In a bowl, add in the soy sauce, light brown sugar, mirin, dash of fish sauce and sesame oil. Whisk until mixed. Pour into the skillet. Cook for 2 to 3 minutes or until simmering.
- In a separate bowl, add in the cornstarch and water. Whisk until smooth in consistency. Pour into the skillet. Continue to cook for 1 to 2 minutes or until thick in consistency.
- Add in the steak pieces and cooked noodles. Toss to coat. Remove from heat.
- Serve immediately with a garnish of sliced green onions and sesame seeds.
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Tips And Tricks
Welcome to the heart of culinary expertise. Here’s how to ensure your Beef Teriyaki Noodles turn out spectacular:
- Tips and Tricks for Best Results: Marinate beef for at least 30 minutes to infuse the teriyaki magic. Slice it against the grain for maximum tenderness.
- Avoid These Common Mistakes: Watch the cooking time – overcooking can make the beef tough. Keep an eye on the noodles too; they should be al dente, not mushy.
Serving Suggestions: A Culinary Symphony
Now, let’s bring your Beef Teriyaki Noodles masterpiece to the table in style:
- Ideal Occasions and Audience: This dish bridges casual and special occasions. It’s perfect for family dinners, cozy date nights, and even gatherings with friends who appreciate the fusion of flavors.
- Complementary Sides, Garnishes, and Beverages: Pair with steamed broccoli or stir-fried bok choy for a wholesome meal. Garnish with toasted sesame seeds and finely chopped scallions for a burst of freshness. Accompany with a chilled glass of jasmine green tea or a fruity sake for a harmonious experience.
- Versatile Serving Styles: Serve this dish as a vibrant one-bowl wonder or present it on individual plates for a gourmet touch. For a fun twist, transform it into a noodle salad by tossing in some crispy veggies and a zesty dressing.
FAQs: Unveiling Culinary Secrets
- Q: Can I use chicken instead of beef? Absolutely! Adjust cooking time accordingly. Marinate chicken for the same flavor infusion.
- Q: What kind of noodles work best? Traditional egg noodles or yakisoba noodles are fantastic choices. Experiment with your favorite Asian noodles too.
- Q: How long can I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water and gently warm on the stove or microwave.
- Q: Can I make it vegetarian? Absolutely! Swap beef with tofu or tempeh. Marinate and cook as directed for a delightful veggie twist.
- Q: Can I freeze Beef Teriyaki Noodles? While possible, noodles can lose texture when frozen. It’s best enjoyed fresh for that perfect balance of flavors and textures.
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I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.