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Teriyaki Beef Noodles

Jen Paleracio
A tender cut beef with teriyaki sauce and stir fry noodles
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese

Equipment

  • Wok or wide pan
  • Cooking spatula
  • Tongs
  • Chopping board
  • knife

Ingredients
  

  • 1 pound a tender cut beef, sirloin, ribeye, top round, cut into 1/4 inch thick
  • 8 oz. or half a package of egg noodles, cook according to package
  • 3 tablespoons oil, more for frying
  • 1 teaspoon sesame oil
  • 1 yellow onion, chopped
  • 1 carrot peeled and cut into thin strips
  • 2 cups shredded cabbage

FOR THE MARINADE

  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 teaspoon red chili pepper flakes

FOR THE TERIYAKI SAUCE

  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon corn starch
  • 2 tablespoons honey
  • 2 tablespoons oyster sauce
  • 1 teaspoon chili paste, I used Harissa paste

Instructions
 

  • Marinate the beef in soy sauce, brown sugar, 1 teaspoon sesame oil, and red chili pepper flakes for 10-15 minutes. Set aside.
  • In the meantime, combine all the sauce ingredients. Stir until everything's all incorporated and the corn starch is completely dissoved.
  • Heat a wok or wide pan with oil, add the beef, sear until golden brown. Set aside
  • Use the same pan add more oil if needed. Add garlic, ginger, and onion, saute for a minute or until the onion is tender. Add the carrot and cabbage, stir fry for a minute or until tender.
  • Add the sauce, cooked beef, noodles, and the remaining marinade. Stir to combine, sprinkle green onions, and drizzle 1 teaspoon sesame oil. Serve warm.