Juicy strips of steak, stir-fried together with vibrant vegetables, egg noodles, and an easy teriyaki sauce. This Teriyaki beef noodles dish is packed full of flavour, it’s comfort food in a bowl!
A tasty noodle stir fry is one of my favourite ways of getting that ‘takeaway fix’.
I often make a double batch of the sauce and keep it in the fridge so I can whip up this teriyaki beef stir fry with noodles in no time.
The recipe calls for marinating the steak – which makes the steak more tender, and adds more flavour. However, if you’re using a nice cut of steak, that’s already pretty tender (such as sirloin or ribeye), then you can skip the marinating time and get it on the table extra quickly.
📋 Ingredients
For the Teriyaki Sauce
For the Noodle Stir Fry
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
👩🍳PRO TIP You can make the teriyaki sauce ahead of time. Mix it together and place in an air tight container, in the refrigerator. It should last up to two weeks.
🍽️ Try some of these swaps for different variations
- Replace the steak with strips of chicken instead – you’ll need to cook the chicken for a few minutes longer to ensure it’s fully cooked through and no longer pink in the middle.
- Use ready-cooked egg noodles instead of dried (use 400g (14oz) to serve four people. These can usually be found in the stir fry vegetable section of the supermarket.
- Add different vegetables – strips of white cabbage, small florets of broccoli, mange tout, sugar snap peas (snow peas), baby corn and bean sprouts (mung bean sprouts) are all great additions.
You could also add a drizzle of sriracha (as well as or instead of the chilli flakes). The variations are endless!
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Teriyaki Beef Noodles Recipe
Ingredients
Marinade
- 2 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 1 tablespoon sake or dry sherry
- 3 tablespoons mirin
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 2 teaspoons minced ginger
- 3 garlic cloves peeled and minced
- ½ teaspoon white pepper
Stir Fry
- 500 g (1lb 2oz) Denver, sirloin (porterhouse) or skirt/flank steak sliced into strips, against the grain
- 200 g (7oz) medium dried egg noodles
- 1 teaspoon sesame oil
- 1½ tablespoons sunflower oil
- 1 small onion peeled and finely sliced
- 1 red bell pepper deseeded and thinly sliced
- 1 carrot peeled and chopped into matchsticks
- 5 spring onions (scallions) sliced into thin strips
To Serve
- ¼ teaspoon chilli (red pepper) flakes
- 1 tablespoon sesame seeds
Instructions
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In a bowl, mix together all of the marinade ingredients.2 tablespoons light soy sauce, 3 tablespoons dark soy sauce, 1 tablespoon sake or dry sherry, 3 tablespoons mirin, 1 teaspoon sesame oil, 1 tablespoon brown sugar, 2 teaspoons minced ginger, 3 garlic cloves, 1/2 teaspoon white pepper
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Place the sliced beef in a second bowl and add one-third of the marinade. Stir together, cover and leave to marinate for 30 minutes. Reserve the rest of the sauce for later.500 g (1lb 2oz) Denver, sirloin (porterhouse) or skirt/flank steak
-
Meanwhile, cook the egg noodles according to the packet instructions (usually boil for 5 minutes), then drain in a colander and rinse in cold water until completely cold. Toss together with the sesame oil and leave in the colander until needed.200 g (7oz) medium dried egg noodles, 1 teaspoon sesame oil
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Heat 1 tablespoon of the sunflower oil in a wok over a high heat.
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Using a slotted spoon, lift the steak slices out of the marinade and fry in the hot wok in two batches, for about 2–3 minutes, until just cooked.
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Transfer the cooked beef to a bowl.
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Add the remaining ½ tablespoon sunflower oil to the wok and fry the onion, red pepper and carrot for 2–3 minutes, until just starting to soften.1 small onion, 1 red bell pepper, 1 carrot
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Add the reserved marinade/sauce and bring to the boil.
-
Add the noodles and cook, tossing with tongs, for 2–3 minutes until heated through.
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Add the beef and spring onions (scallions) and cook for a further 1-2 minutes, to heat the beef back through.5 spring onions (scallions)
-
Divide among bowls and top with chilli flakes and sesame seeds before serving.¼ teaspoon chilli (red pepper) flakes, 1 tablespoon sesame seeds
Video
Notes
-
- Replace the steak with strips of chicken instead – you’ll need to cook the chicken for a few minutes longer to ensure it’s fully cooked through and no longer pink in the middle.
-
- Use ready-cooked egg noodles instead of dried (use 400g (14oz) to serve four people. These can usually be found in the stir fry vegetable section of the supermarket.
-
- Add different vegetables – strips of white cabbage, small florets of broccoli, mange tout, sugar snap peas (snow peas), baby corn and bean sprouts (mung bean sprouts) are all great additions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe is absolutely delish! Thank you Nicky for your delightful site, the beef madras was superb too.
Delicious. Quick and easy and so tasty. A winner in our house.
Hi Nicky, I have tried most of the posted recipes and as long as the recipe is followed it always turns out great. I am teaching our granddaughters to cook and how to always follow the recipe, then later on you can add or subtract ingredients as you get better at what you are cooking I let them do the preparation and if they ask any questions I help them with it, it is a pleasure watching them learn and teaching themselves on how to cook and enjoy their food. Now they are wanting to know on how to get the cheaper cuts of meat, Chicken, to use and hw to make them more affordable. Thank Chris.