Teriyaki Beef And Noodles Food

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BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

At our house, we love to combine fresh ingredients with a pantry product. This version starts with beef, onions, peppers and mushrooms, since we always have them on hand, but make the dish your own-bring out your inner chef! -Richard Robinson, Park Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 envelope (4.6 ounces) lo mein noodles and teriyaki sauce mix
1 pound beef flat iron steak or top sirloin steak, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
2 cups frozen pepper and onion stir-fry blend
1 cup sliced fresh mushrooms

Steps:

  • Prepare noodle mix according to package directions., Meanwhile, sprinkle beef with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 6-8 minutes or until no longer pink. Remove from pan; discard drippings., Stir-fry vegetable blend and mushrooms in remaining oil 3-4 minutes or until vegetables are tender., Return beef to pan. Stir in noodle mixture; heat through.

Nutrition Facts : Calories 403 calories, Fat 20g fat (5g saturated fat), Cholesterol 73mg cholesterol, Sodium 541mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

20 Minute Beef Teriyaki Noodles. Tender stir fried flank steak and noodles tossed in a homemade teriyaki sauce!

Provided by Kelley Simmons

Categories     Main Course

Time 20m

Number Of Ingredients 15

1 pound flank steak (cut against the grain into bite sized pieces)
¼ cup cornstarch
1 pound chow mein or lo mein noodles ((can use regular spaghetti too))
2 tablespoons oil (divided)
3 cloves garlic (minced)
1 teaspoon ginger (grated)
1/2 cup low sodium soy sauce
1/2 cup mirin
1/2 cup light brown sugar
2 teaspoons sesame oil
a couple dashes of fish sauce
1 teaspoon cornstarch
1 tablespoon water
green onions for garnish (if desired)
sesame seeds for garnish (if desired)

Steps:

  • In a large bowl toss the beef with the cornstarch and set aside.
  • Cook noodles per package directions, set aside.
  • Heat 1 tablespoon of oil in a large skillet.When the oil is nice and hot add in the steak (I had to do two batches to avoid overcrowding the pan, if you do this you will need a bit more oil). Sauté until browned on both side, 3-4 minutes. Remove from the pan and set aside.
  • Add the remaining tablespoon of oil to the same pan. Add in garlic and ginger and cook for 1-2 minutes.
  • In a small bowl combine soy sauce, mirin, brown sugar, sesame oil and fish sauce.Pour the soy sauce mixture into the pan and bring to a simmer and cook for 2-3 minutes.
  • In a small bowl mix together the cornstarch and water.Slowly pour in the cornstarch mixture whisking continuously. Continue to cook until your desired thickness.
  • Add steak and noodles to the pan and toss to coat with the sauce.
  • Serve immediately with green onions and sesame seeds if desired.

Nutrition Facts : Calories 673 kcal, Carbohydrate 104 g, Protein 34 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 54 mg, Sodium 1653 mg, Fiber 5 g, Sugar 29 g, ServingSize 1 serving

BEEF WITH BROCCOLI TERIYAKI AND RAMEN NOODLES



Beef with Broccoli Teriyaki and Ramen Noodles image

Using convenient ramen noodles and slicing the steak very thinly make this a fast recipe for busy families. To keep the steak juicy, be careful not to overcook it.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Two 3-ounce packages ramen noodles
1 pound skirt steak
1/4 cup chicken broth
3 tablespoons teriyaki sauce, such as Kikkoman
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon toasted sesame oil
5 tablespoons plus 1 teaspoon vegetable oil
4 cups broccoli florets (from 2 to 3 heads)
1 tablespoon finely chopped ginger (about one 1/2-inch piece)
2 cloves garlic, minced (about 1 tablespoon)
4 scallions, thinly sliced, plus more for garnish, optional
Toasted sesame seeds, for garnish

Steps:

  • Cover the noodles with hot water in a large bowl and place a small plate on top to keep them submerged; set aside to soak for 5 minutes. Drain the noodles well and set aside. Discard the flavor pouches or reserve for another use.
  • Cut the beef crosswise into 2- to 3-inch pieces and then rotate a quarter turn and slice thinly lengthwise across the grain, about 1/4-inch thick.
  • Stir together the chicken broth, teriyaki sauce, cornstarch, sugar and sesame oil in a small bowl or measuring cup and set aside.
  • Heat 1 tablespoon of the vegetable oil in a wok or a large nonstick skillet over high heat until lightly smoking. Add half of the beef and cook, stirring once, until brown on the outside and still juicy on the inside, 1 to 2 minutes. Remove with a slotted spoon to a large bowl. Repeat with an additional 1 tablespoon vegetable oil and the remaining beef.
  • Heat 1 tablespoon vegetable oil in the same skillet over high heat. Add the broccoli and cook, stirring frequently, until the broccoli just starts to soften, about 1 minute. Reduce the heat to medium and push the broccoli to the side. Add 1 teaspoon vegetable oil, the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Add 1/4 cup water to the skillet and cook, stirring occasionally, until mostly evaporated, about 1 minute. Stir the chicken broth mixture briefly and add it to the skillet. Bring to a boil and cook, stirring occasionally, until thickened, about 1 minute. Add the beef and stir to coat. Transfer the beef to a large serving platter, leaving room for the noodles.
  • Wipe out the skillet and heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the ramen noodles and scallions and cook, stirring frequently, until heated through, about 1 minute. Transfer to the serving platter and garnish with additional scallions, if desired. Garnish the beef with toasted sesame seeds and serve.
  • Cook's Note: If you have extra time and want to cut your skirt steak very thinly, cut the steak into 4 pieces and freeze for 30 minutes before slicing. Cook until just seared and still juicy inside, about 1 minute per batch.

TERIYAKI NOODLES



Teriyaki Noodles image

Provided by Rachael Ray : Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

Salt
1 pound whole-wheat spaghetti
3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut
3/4 pound flank steak, patted dry and thinly sliced on an angle
Coarse black pepper
1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle
1 cup frozen shelled edamame, defrosted
2 inches fresh gingerroot, peeled and grated or finely chopped
3 to 4 garlic cloves, grated or chopped
1/3 cup teriyaki sauce

Steps:

  • Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl.
  • Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve.

ORANGE TERIYAKI BEEF WITH NOODLES



Orange Teriyaki Beef with Noodles image

Weeknight rush? Here's beef, veggies and noodles you can have on the table in only 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 pound boneless beef sirloin, cut into thin strips
1 3/4 cups Progresso™ beef flavored broth (from 32-ounce carton)
1/4 cup teriyaki stir-fry sauce
2 tablespoons orange marmalade
Dash of ground red pepper (cayenne)
1 1/2 cups snap pea pods
1 1/2 cups uncooked fine egg noodles (3 ounces)

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet 2 to 4 minutes, stirring occasionally, until brown. Remove beef from skillet; keep warm.
  • Add broth, stir-fry sauce, marmalade and red pepper to skillet. Heat to boiling. Stir in pea pods and noodles; reduce heat to medium. Cover and cook about 5 minutes or until noodles are tender.
  • Stir in beef. Cook uncovered 2 to 3 minutes or until sauce is slightly thickened.

Nutrition Facts : Calories 230, Carbohydrate 24 g, Cholesterol 65 mg, Fiber 1 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1210 mg

BEEF TERIYAKI NOODLES



Beef Teriyaki Noodles image

A quick homemade teriyaki sauce coats tender steak and vegetables, tossed with tender noodles for a quick, easy, and tasty meal! Add some diced green onions or a sprinkling of sesame seeds to serve, if you'd like. You can swap up the vegetables to use what you have on hand, or like best!

Provided by Rebekah Rose Hills

Time 30m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package vermicelli pasta
2 tablespoons vegetable oil, divided
2 medium zucchini, diced
1 medium yellow onion, thinly sliced
1 large bell pepper, diced
salt and freshly ground black pepper to taste
1 tablespoon minced garlic
1 pound boneless rib-eye steak, fat trimmed, cut crosswise into thin strips
½ cup soy sauce
¼ cup water
¼ cup light brown sugar
2 tablespoons white vinegar
1 tablespoon cornstarch
½ teaspoon ground ginger

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
  • Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and bell pepper, season lightly with salt and pepper, and saute, stirring occasionally, until lightly caramelized and tender, about 8 minutes. Add minced garlic and cook until garlic is fragrant, about 1 minute. Transfer vegetables into a bowl and set aside.
  • Heat remaining oil in the skillet until hot. Add steak strips and sear until nicely browned on each side and steak is cooked to medium (or cook longer to your tastes). Season steak lightly with salt and pepper while it cooks.
  • Meanwhile, combine soy sauce, water, brown sugar, vinegar, cornstarch, and ginger in a bowl to make the teriyaki sauce. Whisk until sauce is well blended.
  • Add vegetables back into the skillet once steak is cooked and pour teriyaki sauce over everything. Bring mixture to a simmer, and cook until the sauce thickens up, about 2 minutes. Add cooked noodles and gently stir to evenly coat noodles with the sauce and distribute meat and vegetables evenly. Taste, and adjust the seasonings if desired.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 63.5 g, Cholesterol 40.6 mg, Fat 19.1 g, Fiber 4.8 g, Protein 24 g, SaturatedFat 5.7 g, Sodium 1854.8 mg, Sugar 15.7 g

TERIYAKI BEEF AND NOODLES



Teriyaki Beef and Noodles image

Sometimes I leave out the veggies,brown the beef and add the beef to the sauce and simmer,then add it to the spaghetti.

Provided by Theresa Thunderbird

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil, divided
1 boneless sirloin steak, cut in small cubes
1 cup coarsely chopped onion
1 cup frozen green pea, thawed
1 clove garlic, minced
3 cups cooked pasta (I use spaghetti)
2 cups coarsely chopped tomatoes
1/4 cup sliced green onion
1/2 cup teriyaki sauce
1/4 cup apple juice
1 tablespoon cornstarch
1/8 teaspoon black pepper

Steps:

  • Put oil,garlic and beef in medium size pan and lightly brown the beef.
  • Add vegetables and stir fry.
  • For Sauce--combine all ingredients and cook on low until thick.
  • Add to beef and vegetables.
  • Pour all over cooked spaghetti and toss.

Nutrition Facts : Calories 400.2, Fat 13.8, SaturatedFat 3.4, Cholesterol 34.4, Sodium 1451.8, Carbohydrate 51.9, Fiber 8.5, Sugar 12.6, Protein 18.8

TERIYAKI STEAK WITH PAK CHOI & NOODLES



Teriyaki steak with pak choi & noodles image

Slice lean beef steak to top this colourful, low-calorie Asian-inspired dinner - ready in under half an hour

Provided by Justine Pattison

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 8

½ tsp Chinese five-spice powder
2 lean beef steak , 175g each
1 tbsp sunflower oil
2 pak choi , trimmed and quartered
1 medium carrot , thinly sliced
1 red pepper , deseeded and thinly sliced
150g pack straight-to-wok egg noodles
3 tbsp teriyaki sauce

Steps:

  • Mix the five-spice with 1/2 tsp flaky sea salt and 1/2 tsp black pepper, and rub into the steaks. Heat 1 tsp of the oil in a large, non-stick frying pan over a medium-high heat. Fry the steak for 4-5 mins each side or until done to your liking. Transfer to a warmed plate, cover loosely with foil and leave to rest.
  • Pour the remaining oil into the pan, add the pak choi, the carrot and pepper. Stir-fry for 3 mins, then add the noodles and stir-fry for 2 mins more.
  • Pour in the teriyaki sauce and simmer for a few secs, then divide the vegetable noodles between 2 warmed plates or shallow bowls. Slice the steak thickly and place on top.

Nutrition Facts : Calories 460 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 23 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 3.3 milligram of sodium

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From wholesomefarmhouserecipes.com


TERIYAKI BEEF YAKISOBA - ALEX DAYNES
Heat frying pan or Wok to medium high heat. Add the sesame oil. Add the beef and onions and cook until beef is browned and cooked through and the onions are translucent. Meanwhile, in a small mixing bowl, make the yakisoba sauce. Whisk together soy sauce, ketchup, Worcestershire, sugar, and oyster sauce.
From alexdaynes.com


15-MINUTE TERIYAKI NOODLES - CHOOSING CHIA
Start by cooking the noodles according to package directions. Heat the oil in a large skillet on medium-high heat. Add the green onions and bok choy and saute for 3-4 minutes until the bok-choy is tender. Add the sauce and noodles to the pan, mixing everything together and letting cook for another 1-2 minutes.
From choosingchia.com


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