Teriyaki Beef Noodle Bowl

Tender strips of beef stir-fried with crisp vegetables and tossed in a savory-sweet teriyaki sauce, served over noodles for a satisfying Asian-inspired meal.

I first made this teriyaki beef & noodle bowl for a family night in when we were craving something flavorful and comforting without spending hours in the kitchen. It instantly became a regular request at our table.

Ingredients

• Beef: 400 g (14 oz) flank steak, thinly sliced; 1 tbsp cornstarch; 1 tbsp soy sauce
• Vegetables: 1 red bell pepper, thinly sliced; 1 cup (150 g) sugar snap peas, trimmed; 2 carrots, julienned; 2 green onions, sliced
• Noodles: 300 g (10 oz) egg noodles or soba noodles
• Teriyaki Sauce: 60 ml (1/4 cup) soy sauce; 2 tbsp honey or brown sugar; 2 tbsp mirin or rice vinegar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Garnish: 1 tbsp toasted sesame seeds; extra sliced green onions

Instructions

Marinate the beef:

In a bowl, combine the sliced beef with 1 tbsp cornstarch and 1 tbsp soy sauce. Mix well and set aside while you prepare the vegetables and sauce.

Prepare the teriyaki sauce:

In a small saucepan, combine soy sauce, honey, mirin, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens (about 1-2 minutes). Remove from heat and set aside.

Cook the noodles:

Prepare the noodles according to package instructions. Drain and set aside.

Stir-fry the beef:

Heat a large wok or skillet over high heat. Add a little oil and stir-fry the marinated beef in batches until browned and just cooked through (about 2-3 minutes). Remove and set aside.

Stir-fry the vegetables:

In the same wok, add a little more oil if needed. Stir-fry the bell pepper, snap peas, and carrots for 2-3 minutes until crisp-tender.

Combine:

Return the beef to the wok, pour in the teriyaki sauce, and add the cooked noodles. Toss everything together over medium heat until well combined and heated through.

Serve:

Divide among bowls, garnish with sesame seeds and sliced green onions.

Pin

This dish is always a hit for weeknight dinners, and leftovers are perfect for the next day’s lunch. My kids love customizing their bowls with extra sauce or different veggies.

Serving Suggestions

Pair your teriyaki beef & noodle bowl with a crisp green salad or a side of steamed edamame for a full meal.

Allergen & Nutrition

This meal contains soy and gluten if using traditional noodles and soy sauce—use gluten-free substitutes as needed. Each serving has about 520 calories, 11 g total fat, 75 g carbohydrates, and 31 g protein.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Gently reheat in a skillet with a splash of water or extra sauce to keep the noodles from drying out.

Pin

This teriyaki bowl is fast, flavorful, and family-approved. Try it for dinner this week and enjoy cozy takeout vibes at home.

Recipe Q&A

→ What type of beef works best for this dish?

Flank steak is ideal due to its tenderness and quick cooking time when sliced thinly against the grain.

→ Can I substitute the noodles?

Yes, egg noodles or soba noodles both work well, and gluten-free options are suitable for dietary needs.

→ How can I make the sauce thicker?

Stir in a cornstarch slurry made from cornstarch and cold water, then cook until the sauce thickens.

→ What vegetables complement this bowl?

Red bell pepper, sugar snap peas, and julienned carrots add crispness and color, but you can add broccoli or mushrooms too.

→ Is there a recommended garnish?

Toasted sesame seeds and sliced green onions enhance texture and flavor upon serving.