Teriyaki Beef Stir Fry Noodles
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This teriyaki beef noodles recipe combines thinly sliced beef, noodles and vegetables in a glossy sweet-savoury teriyaki sauce. It's meal prep friendly, reheats well and is simple enough for busy professionals or families who need dinner on the table quickly.note - chicken, noodles and veg amounts can be approximate. Measure homemade teriyaki for consistency.
Equipment
- wok, optional, but recommended
Ingredients
Beef stir fry
- 400 g (14 oz) stir fry beef, cubed 1 inch (See Note 1)
- 250 g (14 oz) long life noodles , see note 2. Uncooked, discard any seasoning packet
- 3 bulbs bok choy, white removed & sliced
- 1 (5 ½ oz) carrots
- 1 capsicum / bell pepper, optional
- 1 brown onion, optional
- 2 tablespoon corn starch / corn flour
- 1 tablespoon high heat oil, e.g. sesame, avocado
Teriyaki sauce
- ½ cup soy sauce
- ¼ cup brown sugar, lightly packed
- 3 tablespoon white wine vinegar, subs note 3
- 2 cloves garlic, minced, see note 4
- 1 teaspoon ginger, minced, see note 4
- 1 tablespoon maple syrup, or honey/golden syrup
- ¼ cup water
Instructions
Prepare
- Add cubed 400 g (14 oz) stir fry beef and 2 tbsp corn starch / corn flour to a large bowl. Toss to coat. Set aside
- Separate 3 bulbs bok choy and clean well. Slice into bite-sized pieces. Thinly slice 1 (5 ½ oz) carrots, 1 capsicum / bell pepper, 1 brown onion
- Mince 2 cloves garlic and 1 tsp ginger then mix together with ½ cup soy sauce, ¼ cup brown sugar, 3 tbsp white wine vinegar, 1 tbsp maple syrup, ¼ cup water
Cook
- In a large pan or wok, heat 1 tbsp high heat oil over medium-high heat then add1 brown onion. Saute for 2 minutes moving frequently then remove.
- There should still be oil in the pan but if not, add a bit more then add beef. Turn frequently and allow to turn mostly brown on the outside (approx. 2-3 minutes). Note - you might have to do it in batches to ensure they brown, not steam (I do it in 2 batches)
- While the beef is cooking, rehydrate the 250 g (14 oz) long life noodles until they are flexible but still firmer than you would normally serve them - you should just be able to separate them with a fork. Begin checking approx. 1-2 minutes before the packet time. Drain and rinse briefly under cold water to stop the cooking.
- If you've done the beef in batches, make sure to add it all back in (if your pan is big enough). Add heartier vegetables to the pan (e.g. carrot, zucchini, capsicum, bok choy stems depending on what you're using). Let saute for approx. 1 minute.
- Add teriyaki sauce to the pan and allow it to come to a bubble. Stir and continue to cook for approx. 2-3 minutes until the sauce begins to thicken. Note - It doesn't need to be extremely thick because the noodles will absorb some of the sauce. See note 5 if it doesn't thicken at all.
- Add bok choy leaves and noodles. Stir to combine with sauce, veg and beef.
Video
Notes
Note 1 - Beef
Any stir fry steak would work (flank, sirloin, rump). I wouldn't recommend slow-cooking cuts as these need longer for the fats to break down and become tender.
Note 2 - Noodles
Long-life noodles that have wheat as the main ingredient are recommended if you're meal prepping as they hold up better than fresh and egg-based varieties.
Note 3 - White wine vinegar
Substitutions - other white vinegar or lemon juice (each will provide slight flavour variations but as the underlying purpose is balance, it doesn't make a huge difference)
Note 3 - Garlic and Ginger
Fresh is recommended for the best flavour, but jarred can be used in a pinch. I wouldn't recommend using dried as it won't provide the same amount of flavour.
Note 4 - Sauce thickness
The sauce doesn't need to be extremely thick during the cooking because it will be absorbed by the noodles (and you want it to be). If it doesn't thicken AT ALL, this could mean there wasn't enough cornflour on the chicken. Make a cornflour slurry by mixing 1 tablespoon cornflour with 2 tablespoon of water then add to the mixture and let it come back to the boil.
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.
Reheat
Drizzle a tablespoon of water over the dish before reheating. Don't stir the noodles yet. Then reheat in 1-minute intervals, carefully stirring after each zap. It'll take approx. 3 minutes.
Freezing
With the long-life noodles this dish freezes surprisingly well - best texture within 2 months. You can store with the noodles (they do lose a little bit of texture), or you can store the chicken and veg without the noodles and cook noodles fresh.
Nutrition
Calories: 620kcalCarbohydrates: 82gProtein: 41gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 3374mgPotassium: 2296mgFiber: 10gSugar: 28gVitamin A: 31636IUVitamin C: 325mgCalcium: 741mgIron: 10mg
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