Teriyaki Beef and Noodle Stir Fry
I marinated the sukiyaki-cut beef in teriyaki sauce but the noodles and vegetables were seasoned separately. Had I used teriyaki sauce to season everything, the dish would be too dark.
- 250 grams thinly-sliced beef (sukiyaki or yakiniku cut is ideal)
- 3 tablespoons Japanese soy sauce divided
- 2 tablespoons sake
- 2 tablespoons mirin
- 200 grams egg noodles
- 3 tablespoons cooking oil divided
- 4 cloves garlic minced
- 1 small onion thinly sliced
- 1 medum carrot julienned
- 1 bell pepper julienned
- 1 stalk celery thinly sliced
- 1 large pinch sugar
- 1 generous handful mung bean sprouts rinsed and well drained
- 1 teaspoon lemon juice
- sesame seed oil
- Cut the beef into strips about half an inch wide. Place in a bowl. Pour two tablespoons soy sauce, and all of the sake and mirin. Set aside.
- Cook the egg noodles in boiling water according to package directions. Drain. Dump in iced water and leave for a minute until cold. Drain well.
- Heat a tablespoon of cooking oil in a wok or frying pan.
- Saute the garlic and onion until aromatic.
- Turn up the heat. Add the carrot, bell pepper and celery. Sprinkle with a little salt and pepper, and some sugar. Stir fry for a minute.
- Add bean sprouts, sprinkle with more salt and pepper. Stir fry for half a minute. Scoop out the vegetables and move to a plate.
- Heat the remaining cooking oil in the wok or frying pan. Stir fry the beef for a minute.
- Add the cooked noodles. Season with soy sauce. Toss to distribute the seasoning well. Stir fry until the noodles are heated through and coated with oil.
- Add the cooked vegetables to the pan. Stir fry until the vegetables are heated through.
- Off the heat, drizzle in the lemon juice and sesame seed oil. Toss a few times before serving the teriyaki beef and noodles stir fry.
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My choice of vegetables that went into the stir fry was based primarily on what was in the fridge. You may use the same vegetables that I did or you may choose your own combination. As with any stir fried vegetable dish though, it’s always a good idea to choose vegetables that don’t wilt fast. The ones that are able to retain a little crunch are best. And if you’re a believer in the philosophy that a visually attractive dish makes it more appetizing, choose vegetables in different colors.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
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