Teriyaki Beef Stir Fry

A quick and easy meal with thinly sliced beef, fresh veggies, and ramen noodles in a homemade teriyaki sauce.

Prep Time 10

Cook Time 10

Total Time 20

Course Main Dish

Cuisine Asian

Servings 4 servings

Calories 550 kcal

1 pound flank or skirt steak thinly sliced
2 tablespoons toasted sesame oil
1/2 pound snow peas
2 cups broccoli florets
3 green onions chopped
2 packages ramen noodles boiled until tender and drained (discard seasoning packets)
White or black sesame seeds optional, for garnish
1 cup soy sauce
1/3 cup water
1/3 cup rice vinegar
2/3 cup sugar
2 teaspoons minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
2 tablespoons corn starch
4 tablespoons cold water

In a bowl, whisk together soy sauce, water, rice vinegar, sugar, minced garlic, ground ginger, and crushed red pepper flakes to prepare the teriyaki sauce.
In a small bowl, stir corn starch into cold water until completely dissolved to make a cornstarch slurry.
Heat sesame oil in a large skillet over medium-high heat. Add the thin strips of beef and sauté for 2 to 3 minutes until browned.
Add snow peas and broccoli florets, continuing to sauté for another 2 to 3 minutes until vegetables are tender but still crisp.
Pour in the teriyaki sauce mixture and bring to a gentle boil.
Slowly stir in the cornstarch slurry, continuing to stir until the sauce thickens and coats the beef and veggies.
Reduce heat to low and stir in the cooked ramen noodles and chopped green onions, mixing everything evenly.
Serve hot, garnished with sesame seeds if desired.

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Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Keyword Beef, Stir-fry