Teriyaki Beef Stir Fry
A quick and easy meal with thinly sliced beef, fresh veggies, and ramen noodles in a homemade teriyaki sauce.
Equipment
- Large Skillet
Ingredients
- 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
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- 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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Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.