Beef Teriyaki Noodles are a quick weeknight meal, ready in just 20 minutes. This easy dinner recipe even includes a homemade teriyaki sauce, and it’s much healthier than takeout or store-bought! The whole family will love this Japanese-inspired, one-pan dinner!
These Beef Teriyaki Noodles are comfort food at it’s finest. Tender cubed flank steak sautéed until tender and tossed with noodles and a homemade teriyaki sauce. Making your own teriyaki sauce at home is so much better than buying it! I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon.
This teriyaki beef with stir fry noodles is a super easy dish that is ready for the table in just 20 minutes! Perfect for a quick and easy dinner when you’re short on time.
This beef teriyaki noodle bowl is loaded with flavor from soy sauce, garlic, ginger, sesame oil, and fish sauce – classic Asian flavors we all love. I simply cook the noodles, then in one pan I cook the beef, then the sauce, and then I combine everything back in the pan, and toss until coated. The result is a salty-sweet and tangy, hearty meal!
The full ingredient list and measurements are listed in the printable recipe below.
Homemade Teriyaki Sauce
- Herbs: Garlic and ginger – two of the most common and essential Asian flavor combinations!
- Sauces: Here I used soy sauce, fish sauce, and mirin which is a tangy rice wine, and the key ingredient to homemade teriyaki sauce!
- Sugar: Teriyaki sauce is a sweet one! I used light brown sugar as it has an added caramel flavor, but other sugars like white or dark brown would work too.
- Cornstarch: This starch thickens up any sauce without adding flavor!
Protein & carbs
- Beef: I used tender and juicy flank steak as it cooks very quickly, but other proteins like chicken, pork, or even minced beef or turkey would be great in this dish!
- Noodles: I just LOVE lo mein noodles! They are perfect for precooking and tossing with a homemade sauce. Chow mein noodles, other egg noodles, or spaghetti noodles would also be perfect in this dish!
How to make Beef Teriyaki Noodles
- Boil the noodles: Follow the instructions on the pack to cook the noodles. Drain and set aside.
- Coat & cook the beef: To keep the beef extra tender I coat it in cornstarch before sautéing. This helps to thicken up the sauce as well as prevents overcooking and toughening of the meat. After coating it in cornstarch, I flash fry the flank steak in very hot oil. I also like to cook my steak in batches to prevent overcrowding of the pan and to make sure the beef caramelizes on the outside. Sauté the beef for 3-4 minutes on each side, or until it is cooked, and then set it aside with the noodles.
- Make the teriyaki sauce: The teriyaki sauce is made of equal parts soy sauce and mirin. Ginger, garlic, and brown sugar also get added for extra flavor and sweetness. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
- Toss and serve: When the sauce is ready, add the noodles and beef back into the pan, and toss them until everything is well coated. Serve it with a sprinkle of toasted sesame seeds and green onions!
What is mirin, and where can I buy it?
Mirin is a tangy rice wine, and the key ingredient to homemade teriyaki sauce because of it’s umami flavor. You can find it at most large grocery stores, Asian supermarkets are a great place to try too, and you can also find a larger selection of sesame oil and soy sauce there. Of course, you can also find mirin online.
I can’t find mirin anywhere! What can I use instead?
That’s okay! You can use dry sherry or a sweet marsala wine as a substitute. If you’re really in a pinch, dry white wine or rice vinegar will work, but you’ll need to add 1 tsp of sugar per tbsp you add.
Is this Beef Teriyaki Noodles recipe good to make ahead?
Yes! This teriyaki beef and noodles dinner is great to make and save for lunches throughout the week. A double batch of this dish would be perfect to portion out and reheat at work.
Can I add anything else to this easy noodles recipe?
Yes! Here is a couple of my favorite things to add:
- Spice: Add 1/2 tsp of chili flakes or chili powder for a nice warm kick! Add more if you like the heat!
- Vegetables: You can definitely add vegetables from your fridge! This is a stir-fry recipe, so stir fry vegetables like bell peppers, broccoli, zucchini, carrots, sugar snap peas, baby corn, and bean sprouts would be great!
Storage and Reheating
- Store: Leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the beef and sauce (without the noodles) for up to 4 months in the freezer. When you’re ready to eat it, thaw it completely before heating it up on the stove. Add freshly cooked noodles and enjoy!
- Reheat: To heat up the leftovers, simply add everything to a saucepan on the stove until warmed through.
More 20-minute takeout inspired recipes you will love:
- 20 Minute Teriyaki Shrimp
- 20 Minute Beef and Broccoli
- 20 Minute Cashew Chicken
- 20 Minute Firecracker Salmon
- 20 Minute Sriracha Chicken
Beef Teriyaki Noodles
- 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
- 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.