Beef teriyaki noodles made with tender stir-fried steak, colorful vegetables, and egg noodles tossed in a homemade teriyaki sauce. This quick and easy Asian-inspired recipe is perfect for a weeknight dinner, meal prep, or takeout-style cooking at home. Packed with flavor from garlic, ginger, soy sauce, and sesame oil, it’s a fast one-pan dish ready in under 30 minutes.

Tender strips of marinated beef stir-fried with vegetables and tossed in a rich homemade teriyaki sauce with egg noodles. Quick, flavorful, and perfect for busy weeknights.

Ingredients

Marinade

2 tbsp light soy sauce
3 tbsp dark soy sauce
1 tbsp sake or dry sherry
3 tbsp mirin
1 tsp sesame oil
1 tbsp brown sugar
2 tsp minced fresh ginger
3 garlic cloves, peeled and minced
½ tsp white pepper

Stir Fry

500 g (1 lb 2 oz) Denver, sirloin (porterhouse), or skirt/flank steak, sliced against the grain
200 g (7 oz) medium dried egg noodles
1 tsp sesame oil
1½ tbsp sunflower oil
1 small onion, peeled and finely sliced
1 red bell pepper, deseeded and thinly sliced
1 carrot, peeled and cut into matchsticks
5 spring onions (scallions), sliced into thin strips

To Serve

¼ tsp chilli flakes
1 tbsp sesame seeds

Instructions

Make the marinade: In a bowl, combine light soy sauce, dark soy sauce, sake, mirin, sesame oil, brown sugar, ginger, garlic, and white pepper.
Marinate the beef: Place the sliced steak into a separate bowl. Add one-third of the marinade, toss to coat, cover, and marinate for 30 minutes. Reserve the remaining marinade.
Cook the noodles: Boil the egg noodles according to the package instructions (usually around 5 minutes). Drain and rinse under cold water until cool. Toss with sesame oil and set aside in a colander.
Sear the beef: Heat 1 tablespoon of sunflower oil in a wok over high heat. Remove the beef from the marinade with a slotted spoon and stir-fry in two batches for 2–3 minutes each, until just cooked. Transfer to a bowl.
Stir-fry vegetables: Add the remaining ½ tablespoon of sunflower oil to the wok. Add onion, red pepper, and carrot. Stir-fry for 2–3 minutes until slightly softened.
Add the sauce: Pour in the reserved marinade and bring to a boil.
Combine noodles and beef: Add the noodles to the wok and toss with tongs for 2–3 minutes until heated through. Return the beef and add the spring onions. Stir-fry for 1–2 more minutes to warm the beef.
Serve: Divide between bowls. Sprinkle with chilli flakes and sesame seeds.

Tips

Slice against the grain to ensure tender beef.
Chill noodles after boiling to stop cooking and prevent clumping.
Use a hot wok for fast cooking and proper sear.
Add a splash of water or stock if the sauce thickens too much in the pan.

Variations and Substitutions

Protein options: Substitute beef with chicken, tofu, or shrimp.
Gluten-free: Use gluten-free tamari instead of soy sauce and rice noodles instead of egg noodles.
Vegetable swap: Try snap peas, broccoli, or mushrooms in place of bell pepper or carrot.
No mirin? Use a mixture of rice vinegar and a touch of extra sugar.

FAQs

Can I make this ahead of time?
You can prep the marinade and vegetables in advance. Cooked noodles and beef are best eaten fresh but can be stored for up to 2 days in the fridge.

Can I freeze it?
This dish is not ideal for freezing due to the texture of noodles, but the marinated beef can be frozen before cooking.

What steak is best?
Denver, sirloin, skirt, or flank steak all work well when sliced thinly and cooked quickly.

Serving Suggestions

Serve with steamed edamame or a simple cucumber salad on the side.
Garnish with extra spring onions, a drizzle of teriyaki sauce, or crushed peanuts.
Turn into a lunchbox meal by cooling and packing it for the next day.

Why You’ll Love This Recipe

Bold and balanced homemade teriyaki flavor
Quick stir-fry ready in under 30 minutes
Simple ingredients, no bottled sauces needed
Great for weeknights or casual entertaining
Customizable with your favorite protein or vegetables