Craving comfort with an Asian twist? Savour easy Japanese beef teriyaki noodles. Tender beef steak stir fry sings in a sweet-savoury sauce, nestled on a bed of fluffy noodles and crunchy veg. Quick, budget-friendly, and bursting with flavour - a weeknight dinner win!
Funny story, I actually used homemade noodles in the photographs for these recipes. I was planning to post the recipe for the noodles that I made, but they ended up going really clumpy in the mixture so I have opted not to share until I work out all the quirks as I want to make sure my recipes can be followed and enjoyed!
But, regardless of the homemade noodle disaster, I am CONFIDENT that these flavours are amazing. I don't personally eat red meat (I at the Chicken Teriyaki Noodles version for my meal prep), but my partner LOVED this dish.
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Ingredients
Beef. I chose a flank steak in a stir fry cut for this recipe as it's a leaner option making it perfect for a meal that you're going to have all week long. But, feel free to swap in ribeye or sirloin if you prefer the richer flavour. You could also use beef mince for a more budget-friendly and versatile option.
Noodles. As I mentioned before, the picture shows homemade noodles which failed miserably (whoops!). I would recommend using fresh noodles (normally Udon, Hokkien or Singapore) which are thicker so they have a cushy feeling and can soak up the goodness of the teriyaki sauce along with the beef.
Soy sauce. I opt for a low-sodium soy sauce as it helps control the overall sodium content, especially since teriyaki marinades often call for a significant amount of soy sauce.
Brown sugar & maple syrup. Brown sugar and maple syrup add a touch of sweetness and warmth to teriyaki stir fry noodles, perfectly balancing the savoury notes of the soy sauce. It also adds to the caramelisation on the noodles for extra flavour and texture.
Mirin. This recipe features mirin, a sweet rice wine essential for achieving the true taste of Japanese teriyaki. While readily available in most supermarkets and Asian stores, you can explore substitutions in the vinegars if needed (but add a touch of sweetness to it)
Garlic, ginger and sesame oil. All about the flavour!
Vegetables. You can use any types of vegetables in stir-frys depending on what's available and in season. I have used bok choy and carrot in this one.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make beef teriyaki noodles
- Combine teriyaki sauce ingredients
Combine the ingredients for the teriyaki sauce in a large bowl or glass container. Adjust to suit your preferences (for example, if you like it slightly sweeter, add a bit more of the maple syrup or brown sugar).
- Prep beef
Cut your beef of choice into 1-inch pieces. You can even purchase stir-fry cut beef at the supermarket to make it really easy. Coat it in a small amount of cornstarch as it will help to tenderise the beef (a secret from the restaurants 😉
- Cook beef and sauce
Heat olive oil in a large pan or wok over medium heat then add the beef until the outside turns mostly brown. Pour in the teriyaki sauce and bring to the boil (you will get bubbles). Then lower the heat to a medium-low.
- Add vegetables and noodles
If using fresh noodles, you can add them straight into the pan with the sauce as they will cook in the heat in a few minutes. If using dry noodles, follow the packet instructions as these might require longer and separate cooking via boiling water.
Also, add in your cut vegetables.
Once everything is in and mixed, it will be ready to serve. If doing this relatively quickly, the beef will still have a bit of pink in the middle. If you want them closer to well-done, leave for a few more minutes before serving (it should reach about 70C measured with a meat thermometer).
Substitutions and Variations
Protein. This easy beef or steak stir fry with noodles recipe is not just limited to red meat. I have a Chicken Teriyaki Noodle recipe for chicken-lovers, and you can also substitute with pork, lamb or a plant-based option such as tofu or tempeh.
Noodles. Noodles recipes can be made with any combination of fresh or dried noodles. If you're using dried, follow the instructions on the packet before adding them to the stir fry.
Soy sauce. I use low-sodium soy sauce, but you can substitute for regular (if you don't mind the extra sodium) or gluten-free. Don't substitute with a different type of Asian sauce as this will change the flavour profile.
Vegetables. Asian-style vegetables like Bok choy, Pak Choy, Chinese Broccoli are often seen in beef teriyaki noodle recipes, but you could use any vegetables (including frozen) to make it your own!
Meal prep and leftovers
Beef teriyaki noodles are a fantastic option for meal prepping, offering both versatility and flavour. Mix and match cuts and toppings to keep your lunches exciting all week long!
Storage
Store your beef teriyaki noodles in airtight containers for 3-4 days. While the noodles might soften and veggies lose their crispness after 2-3 days, some enjoy them even up to 5-6 days, just with different textures. Remember, texture preference is personal!
Reheating
Here are a couple of options for reheating the beef teriyaki noodles:
- Hydrate: Drizzle a tablespoon of water over the dish before reheating. This helps prevent mushy noodles. Leave it undisturbed – stirring too early can break them apart.
- Microwave: Heat in 1-minute intervals, carefully stirring after each zap. Aim for roughly 3 minutes total, or until the noodles move freely. This ensures even heating and prevents cold spots.
Freezing
While technically possible, freezing teriyaki noodles isn't the best option.
- Soggy Noodles: Noodles tend to get mushy after thawing, affecting the overall texture.
- Veggie Woes: Leafy greens with high water content don't freeze well and can become limp and unappetizing.
If texture isn't a dealbreaker, you can freeze, but be aware of the changes it might bring. Personally, I recommend enjoying this dish fresh for optimal flavour and texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQ
Sure! While flank steak is recommended for tenderness, you can substitute with sirloin, ribeye, or even ground beef. Adjust cooking times as needed for thicker cuts.
While technically possible, the noodles and vegetables might get mushy upon thawing. If you do freeze, portion it individually, thaw overnight in the refrigerator, and reheat gently to minimize texture changes.
No worries! While mirin adds a unique sweetness and depth to the teriyaki sauce, you can achieve a similar flavour with substitutes. Here are some options:
1. Sherry & Sugar: Mix equal parts dry sherry and sugar. Sherry has a similar alcohol content to mirin and adds a hint of complexity, while sugar balances the saltiness of soy sauce.
2. Sake & Sugar: Similar to sherry, sake can be used, although it might have a slightly lighter flavour. Mix 2 parts sake to 1 part sugar for a comparable sweetness level.
3. Vinegar & Sugar: While vinegar (e.g. rice vinegar, apple cider vinegar, white vinegar) lacks the sweetness of mirin, it adds a distinct tangy note. Use 1 tablespoon vinegar mixed with ½ teaspoon sugar for every tablespoon of mirin. Be aware that this substitution might alter the flavour profile slightly.
4. Other Alternatives:
Apple juice: Use unsweetened apple juice for a touch of sweetness, but remember it lacks the alcohol content of mirin.
Honey: A small amount of honey can replace the sweetness, but its flavour profile is different from mirin.
Skip it: While not ideal, omitting mirin altogether is possible. The sauce might taste less complex, but the dish will still be enjoyable.
Bonus Tip: Experiment and taste as you go! Each substitute offers a slightly different flavour profile. Adjust the amount of sugar or sweetener to achieve a similar sweetness level as the original recipe.
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Recipe
Easy Japanese Beef Teriyaki Noodles (Steak Stir Fry)
Ingredients
Beef stir fry
- 400 g flank steak cubed 1 inch (See Note 1)
- 400 g noodles See Note 2
- 3 bulbs bok choy white removed & sliced
- 2 carrots julienne
- 3 tablespoon cornstarch
- 1 tablespoon olive oil extra virgin
Teriyaki sauce
- ½ cup soy sauce low sodium
- ¼ cup brown sugar
- 3 tablespoon mirin
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon maple syrup
- ¼ cup water
Instructions
- Add cubed beef and cornstarch to a large bowl. Toss to coat.
- In a large pan or wok, heat olive oil and add chicken. Allow to turn mostly brown on the outside (approx. 2-3 minutes).
- Combine sauce ingredients together in a small bowl. Add to the pan with the beef and bring it to the boil (approx. 5 minutes)
- Once boiling, reduce heat to medium-low and add noodles and vegetables. Stir until combined with the sauce and beef. Remove from heat and let sit for a couple of minutes before serving.
Notes
Flank steak is my recommendation as it's accessible at most supermarkets, quick to cook and leaner than most cuts. You can also purchase already cut stir-fry beef from most supermarkets (but the cost per kg is normally slightly higher). You can definitely substitute for other cuts of steak, or even ground beef. Note 2 (Noodles)
You can use any fresh or dried noodles of your preference. The recipe goes through instructions for fresh noodles but if you use dried noodles, they will just take a longer amount of time to cook.
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